Raw Blueberry Pie
[Vegan, Gluten-Free]

To Make the Crust:

1. Soak buckwheat groats for 4-6 hours.  Rinse and drain.
2. Grind flax seeds in a coffee grinder or small blender.
3. Add all the crust ingredients to a blender or food processor and process until well mixed.
4. Form a dough ball and put it in between two fairly large sheets of plastic wrap or parchment paper.
5. Roll out the dough thinly.
6. Peel one side of the plastic wrap off and drape the crust, plastic side down, over a 9-inch pie dish.
7. Cut away the excess crust to use for the lattice.
8. Dehydrate the crust at 115°F degrees for 1 hour.
9. After 1 hour take the crust out and carefully remove the plastics wrap.
10. Dehydrate it for another 20 minutes, or until the crust is crispy on both sides.

To Make the Rest:

1. Add all the filling ingredients, except the blueberries, to a blender or food processor and process them until smooth.
2. In a glass bowl, mix in the blueberries.
3. Dehydrate this with the crust for the rest of the hour.
4. Once the crust is crispy and the blueberries are soft, add the filling to the crust.
5. Add the lattice, form the rest of the crust, and dehydrate it for another 10-20 minutes.