This double-crust pie starts with a hearty almond flour dough worked into shape with solid coconut oil, giving it a sturdy, tender bite that rolls out beautifully between sheets of parchment. The filling is where it really shines: five cups of blueberries tossed with arrowroot starch, maple syrup, fresh lemon juice and zest, and a whisper of cinnamon, so the berries cook down into a glossy, jammy layer that bubbles right through the vented top crust. Almond flour and tapioca starch do double duty here, building a crust with real structure and a naturally nutty flavor instead of anything wheat-based. Once it's baked to a deep golden brown and cooled long enough to set, every slice holds its shape with a filling that's thick, glossy, and packed with real fruit flavor. It's a satisfying, from-scratch dessert that fits neatly into a gluten free spread, whether you're serving it for a holiday table or just craving a proper homemade blueberry pie.
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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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