Preheat oven to 375 degrees and grease a 9-10 inch pie plate. Set aside.
Whisk together the flours and baking powder and set aside.
½ cup + 2 tablespoon wheat flour, ½ cup + 2 tablespoon rye flour, 1 teaspoon baking powder
Use a hand mixer or stand mixer to whip softened vegan butter and ¼ cup + 3 tablespoon sugar together until fluffy and lighter in color. Add the flax egg and whip to incorporate.
⅔ cup vegan butter, softened + more for greasing pie plate, ¼ cup + 3 tablespoon sugar, 1 flax egg - 1 tablespoon ground flaxseed + 2 tablespoon water
Add the flour mixture to the butter mixture a little at a time until combined.
½ cup + 2 tablespoon wheat flour, ½ cup + 2 tablespoon rye flour, 1 teaspoon baking powder
Use a spatula to spread it in an even layer around prepared pie plate. You can make it thicker on the bottom or the sides, just be sure it's not too thin on the bottom or it may fall apart a bit when serving.
In bowl mix together the yogurt, 3 tablespoon sugar, potato starch and vanilla until smooth and well combined.
¾ cup + 2 tablespoon non dairy yogurt, plain and unsweetened, 3 tablespoon sugar, 3 tablespoon potato starch, 1 teaspoon vanilla
Spread the blueberries over the crust and pour the yogurt mixture over them.
2 cups wild blueberries, fresh or frozen don't thaw
Bake the pie for 25-30 minutes or until filling is set. It's okay if the middle wobbles a little, it will continue to set as it cools.
Cool Completely before slicing.
