In a large mixing bowl, mix the fresh blueberries with the sugar, cinammon, lemon juice and cornstarch… That was easy!
Split your ball of dough into two equal parts. Shape them each into a ball again. On a floured surface, roll one out large enough to cover a 9″ pie pan. Once you have it ready, gently lift it into the bottom of your pan.
Sprinkle the flour over the bottom crust and then fill it with your blueberry mixture.
Roll out the remaining ball of dough to make your top crust. You can be as creative or as simple as you want to with this part. For mine, I used a star shaped cookie cutter (It was the 4th of July after all) to create a pattern. I’d love to see what you decide to do with yours!
Once your top crust is in place, seal the edges by pressing with your fingers or a fork.
Stick the pie in the fridge while your oven heats up to 400. This will keep the coconut oil cold, helping your crust to stay in the shape you want.
Before putting it in the oven, brush the crust with some almond milk and sprinkle with sugar.
After 20 min of baking, turn the temperature down to 350 and continue baking for another 30-40 min. Covering the crust edges with aluminum foil can keep them from getting too dark.
Lastly, the hardest part of all, let the pie cool for a couple of hours before cutting 🙂