Soak buckwheat groats for 4-6 hours. Rinse and drain. Sprout them if you'd like.

Grind flax seed in spice grinder.

Add all the crust ingredients to a blender or food processor and process until well mixed.

Form a dough ball and put it in between two fairly large sheets of plastic wrap or parchment paper.

Roll out the dough thinly.

Peel one side of the plastic wrap off, and drap the crust, plastic side down, over a 9-in pie dish.

Cut away the excess crust to use for lattice.

Dehydrate at 115 degrees for 1 hour.

After 1 hour take the crust out and carefully remove the plastics wrap.

Dehydrate for another 20 minutes, or until the crust is crispy on both sides.

Add all the filling ingredients, except the blueberries, to a blender or food processor and process until smooth.

In a glass bowl, mix in the blueberries.

Dehydrate with the crust for the rest of the hour.

Once the crust is crispy and the blueberries are soft, add the filling to the crust.

You can serve as is, add a lattice and dehydrate for another 10-20 minutes, or store in the refrigerator.