Preheat the oven to 350°F.

Make the crust. In a large bowl whisk together the oat flour and salt. Add the nut butter and maple syrup and use a fork to incorporate. Add the water and mix until a dough forms. If the dough seems dry, add a few more tablespoons of water - the exact amount of water needed will depend on the absorbency of your oat flour and consistency of your nut butter.

Divide the dough in half. Place the first half of the dough between two sheets of parchment paper and roll to approximately 12" wide.

Place the dough into into a 9" deep dish pie pan. Use a knife to trim the edges straight and use any extra dough to cover any open spots. Prick several times with a fork, then bake for 10-12 minutes.

Take the other half of the dough and place it between two sheets of parchment paper. Roll to approximately 12" wide. Then using a sharp knife or pizza dough cutter, slice into ½" long strips.

Shape the strips into a 10"-11" lattice, with the open spaces approximately ½" apart. Press down gently on the places where the crust overlaps to seal the layers together. Set aside. *See post for detailed lattice instructions.

Mix the filling. In a large bowl toss the filling ingredients. Use a fork or the back of a spoon to mash the blueberries until about half of them are burst. The mixture should look quite soupy.

Pour the filling into the baked crust.

Transfer the lattice to the top of the pie. Press the edges down to meet the crust. Then use a knife to trim off the edges.

Make an egg wash by mixing the agave and soy milk.

Brush the top of the pie with the egg wash then sprinkle generously with the turbinado sugar (optional).

Bake for 50-60 minutes until the topping is golden and the inside is starting to bubble. Remove from the oven and let cool completely.

Once completely cool, use a sharp knife to slice. Serve with ice cream if desired. Enjoy!