A flaky, golden double crust built from almond flour and tapioca starch cradles a jammy filling of fresh blueberries brightened with lemon zest and a hit of cinnamon. The crust comes together with solid coconut oil worked into the dry ingredients until it turns crumbly, then binds with egg and a touch of maple syrup for natural sweetness. Arrowroot starch thickens the berries into a glossy, spoonable filling that bubbles through the vented top as it bakes. Rolling the dough between parchment sheets makes it easy to handle even though almond-based crusts are more delicate than traditional ones, and a full two-hour rest lets the filling set into clean, sliceable wedges. Deep golden edges, a juicy purple center, and a nutty, buttery-tasting crust make this one a genuine treat for a dairy free dessert table.
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In a large mixing bowl, whisk together the almond flour, tapioca starch, and salt until combined. Add the solid coconut oil and use your fingertips to work it into the flour mixture until the texture resembles coarse, pea-sized crumbs.
Add the egg, 2 tablespoons maple syrup, and vanilla extract to the flour mixture and stir until a cohesive dough forms. Divide the dough into two equal portions, flatten each into a disk, wrap in parchment paper, and refrigerate for at least 30 minutes, until firm enough to roll.
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