Crust ingredients:
Filling ingredients:
To make the crust: Fully incorporate the flour or flour blend, coconut sugar, and salt in a big mixing bowl.
Cut the cold butter into small squares, then with a butter knife cut the squares of butter into the flour mixture until it's crumbly, some pea-sized chunks of butter are just fine.
Next in a seperate bowl, whisk the eggs and vinegar or lemon juice together till very foamy. Then slowly mix into the dry ingredients. Stir until the mixture holds together, adding additional a very small amount of ice cold water if necessary.
With your hands flattened, flatten out the dough, then wrap well, and chill for an hour, or up to overnight.
To make the filling: If you're using fresh berries, rinse and pat dry. Place blueberries in a saucepan. Whisk together the sugar, flour and salt, and add to the berries along with the lemon juice, stirring to combine. Set the pan over medium heat. Cook until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature.
Preheat the oven to 425°F
Line a pie pan with parchment paper
To create the pie: Take your rolled out dough, allow to sit outside the fridge for about 10 mins before shaping the dough. You will continue to roll out the dough until you can shape part of it over the top of the pie filling. Place the pie dough in the lined pie pan and leave some carefully hanging over the edge.
Next fill the center of the dough with the filling. Carefully fold over the edges and leave the center open to vent. You can brush the top with an additional beaten egg if you want a golden brown top.
Bake the pie for about 20 mins keeping an eye on it after about 17 mins - Remove and let sit for 15 mins before serving. Careful! It will be hot!
