Gluten-Free Vegan Blueberry Pie {Refined Sugar-Free}

subheading: Crust:

2¼ cups of my gluten-free flour blend {Combine 1¼ cups brown rice flour, ½ cup tapioca starch, ½ cup sweet sticky rice flour, ½ teaspoon guar gum} {or if using store-bought, I highly recommend using just 2 cups of Pamela's Artisan Flour Blend}

1 cup non-dairy butter

6 to 8 tablespoon cold water

3 tbsp maple syrup

1 tsp vanilla

¼ tsp almond extract

pinch of salt

subheading: Filling:

4 cups blueberries {I used frozen wild blueberries}

½ cup maple syrup

1 tbsp tapioca starch {see notes on thickening options}

1 tsp cinnamon

½ tsp allspice

⅛ tsp cardamom {optional -- I used ½ teaspoon personally, but please see notes first}

Directions at unconventionalbaker.com

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