Preheat oven to 350*

In a large bowl combine almond flour, tapioca flour, salt, baking soda and coconut sugar

Add egg and vanilla and combine

Once combined, add cold ghee and use a pastry cutter to cut ghee into dough

Once ghee in incorporated into dough and cut into small pea sized amount knead dough into a loose ball and put onto parchment paper

Roll about 1/2 of the dough out until it is 1/4 inch thick (doing so between parchment paper will prevent sticking)

Once rolled out gently peel one side of parchment paper off and flip doing into a pic pan carefully

If any pieces break, simply press tears together

Roll out second piece of dough and either roll out flat like first version for a closed crust or use cookie cutter shapes to create a pattern

In a large bowl toss blueberries, coconut sugar, cinnamon, lemon zest and arrowroot powder together until blueberries are coated

Using a fork or potato masher gently smash blue berries mixture to break open some of the blueberries (this will help them release their moisture later)

Toss again with lemon juice

Pour blueberry mix into pie crust evenly

Place solid crust over the top and pinch sides in or place cookie cutouts over top of blueberries

Bake for 25 minutes

Then place a loose tin foil tent over pie and bake for a remaining 20 minutes

Let cool and serve