In a food processor, combine the almond flour, whole wheat pastry flour, baking powder, coconut sugar, ground flax seeds, cornstarch and coconut oil. Pulse for several seconds to combine. Add water and vodka and pulse again until a ball forms.
Roll into two balls, cover with plastic wrap and place in the fridge for about 20 minutes.
Heat your oven to 350F. Spray a pie pan with vegetable spray.
Remove one of the dough balls from the fridge and place it between two sheets of plastic wrap. Roll the dough into a large circle, a little larger than your pie pan. Gently transfer to your pie pan.
Bake for about 10 minutes.
In the meantime, roll out the second ball of cookie dough until about 1/4 inch thickness. Use a cookie cutter to cut pieces for the top of the pie. Set these pieces aside.
Place the blueberries, coconut sugar, and flour in a saucepan. Bring to a boil then reduce heat to simmer for several minutes, until a thick sauce forms. Remove from heat and add the chia seeds and pinch of salt.
Pour the blueberry filling into the pre-baked pie crust. Top with cookie cutouts and bake for 20 - 25 minutes, until the top is golden brown.
* If you don't have almond flour, place 3/4 cup raw almonds in a blender and pulse until flour consistency
** Vodka creates a flakier crust because it makes the crust moist enough to roll, but evaporates out in the baking process. If you don't want to use vodka, just replace it with water, but the crust may not be as flaky
*** I used frozen blueberries, blackberries and raspberry mix