Preheat the oven to 180 degrees Celsius and grease a pie dish with coconut oil.

Put the blueberries and coconut sugar into a saucepan over a medium heat. Cook these until the blueberries soften and they start to release their juices. Continue to simmer these until you cook away some of the liquid and are left with a thicker, blueberry compote.

Whilst the blueberries simmer, make the pastry. In a bowl add the pastry ingredients and mix well.

Roll this out between two sheets of baking paper until it is a few mm thick. Put the pastry in the pie dish and flatten, ensuring that it is an even thickness. Once you are happy with this, prick the base with a fork to allow heat to come through.

Place this in the oven for 20 minutes until golden.

Once the base has cooled and the blueberries have reached their desired thickness, pour the blueberries into the centre of the pie.