In a large bowl or stand mixer, mix the almond flour, tapioca flour, coconut sugar, cinnamon, and salt.
In a separate medium bowl, mix the coconut oil, coconut nectar, vanilla, and vinegar. Whisk until creamy.
Pour the wet ingredients into the flour mixture and beat until a crumbly dough is formed. Use your hands to gather dough into a ball. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
While the dough is chilling, preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray.
Place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll it out to ¼-inch thick. Flip the flattened dough across the pie plate, using your fingers to press onto the bottom.
Pre-bake the crust for 10 minutes, then set aside until ready to use.
In a large pot or Dutch oven, heat the coconut oil over medium-high heat. If using frozen berries, add the blueberries to the pot and cook 5 to 7 minutes until thawed, stirring occasionally. If using fresh berries, cook 2 to 3 minutes until coated and color becomes more vibrant.
Add the coconut sugar, lemon juice, and vanilla and stir to combine. Add the arrowroot starch and stir again. Reduce the heat to a simmer and cook 7 to 10 more minutes until mixture has reduced and thickened, stirring occasionally. Transfer the blueberry mixture to the pie plate with the pre-baked crust. Set aside.
In a medium bowl, mix the almond flour and coconut sugar. Stir to blend. Add the vegan butter and use your hands to mix and massage it into the flour mixture until a crumbly dough is formed. Sprinkle the crumble over the blueberry mixture.
Bake for 20 to 24 minutes until the crust edges and crumble have started to turn golden brown. Allow the pie to completely cool at room temperature for about 2 hours.