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1
Preheat oven to 325F.
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2
In a large bowl, combine coconut flour and arrowroot flour. Add salt and mix.
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3
Using a pastry cutter and/or two forks, cut in the cold coconut oil into pea size balls. Use the cold water slowly to bring the clumps together into a crumbly dough. Don't mix too much, only until combined.
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4
Get a deep pie dish. Using your hands, spread mixture evenly along bottoms and the sides. Push firmly into the dish. With a fork, make holes in the crust all over the bottom.
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5
Brush melted coconut over bottom.
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6
Place crust in the oven for 35-40 minutes, or until golden brown on the edges.
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7
Let cool completely. While pie crust is cooling, prepare filling.
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8
In a cold metal bowl, put only the solid coconut cream from both cans in. Don't add any of the liquid (save this for smoothies, etc.). Add zest of 1 lemon, sea salt, coconut oil, and vanilla bean powder.
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9
Whip coconut cream until firm peaks form, or it's the consistency of whipped cream.
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10
Take half of the batter and fold it into the pie crust. Smooth it out to about halfway up the crust. Place in freezer for 20 minutes.
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11
While base is firming, blend blueberries into a puree. Fold the blueberry mixture into the remaining whipped coconut cream. It will be more liquid.
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12
Take base out of the freezer and pour blueberry cream on top, and sprinkle with coconut. Do this step quickly as to not let the base start to thaw.
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13
Place in freezer for 20 minutes.
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14
Remove pie and place in fridge for another 30 minutes, or until top layer is firm.
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15
Slice and serve.
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16
NOTES: I like to keep this pie in the freezer after the first serve. The pie is delicious solid as it is a little thawed. Just take it out of the freezer for 5-10 minutes before slicing and serving
