Original site: http://www.feastingonfruit.com/blueberry-pie-2/
| Crust | ----------- |
| raw rolled oats | 3 1/2 cup |
| Maple syrup | 1/2 cup |
| Filling | ---------- |
| blueberries (fresh or frozen and thawed) | 2 cups |
| dried figs | 1/2 cup |
| lemon juice | 1 tsp |
For the crust, grind the oats in a blender. Add the maple syrup, and process until it forms a ball. Add a little water if necessary. Press 2/3 of the dough into a 5-6″ pie pan lined with plastic wrap. Roll out the remaining 1/3 of dough to about 1/4″ thickness. Cut out 6 strips of dough for the top crust. Set aside.
For the filling, combine 1 cup of blueberries, dried figs, and lemon juice in a blender. Process until it is a chunky sauce consistency. Add the remaining cup of blueberries and pulse briefly. Pour the filling into the crust.
Weave a 3×3 lattice with the dough strips. Transfer the lattice to the top of the pie carefully. Remove the excess ends from the strips, and mush the edges into the crust (a little water helps).
Refrigerate for at least 4 hours before cutting and eating.