To make the crust:

1. Preheat oven to 350 degrees F.
2. Add the almond flour, tapioca flour, coconut sugar and salt to a food processor and pulse to mix. Add in the cold butter and pulse until the butter becomes pebbly (like small rocks).
3. Add in the egg and pulse until the dough comes together.
4. Remove the dough from the food processor and place between two sheets of parchment paper. Use a rolling pin to roll the dough into a 12 inch circle. Remove the top piece of parchment paper and place the bottom piece of parchment paper with the crust onto a baking sheet and put it in the fridge while you make the filling.

For the filling:

1. In a large bowl combine berries, lemon zest + juice, tapioca flour, coconut sugar, vanilla extract, and cinnamon until berries are well-coated.
2. Remove crust from fridge and add filling to the center of the crust, leaving at least a 2 inch perimeter for folding over.
3. Slowly fold crust over the filling all around the edges by using the parchment paper and folding it over the berries. Use your hands to fix any broken spots. Don’t worry if crust breaks, just repair with your hands and it will be totally fine once it’s baked.
4. Place in the oven to bake for 25-30 mins or until golden brown around the edges.
5. Let cool for 20 mins before serving.
6. Don’t forget to serve with a scoop of ice cream!
7. Store leftovers in the fridge for up to 3 days.