In a large bowl, mix the almond, coconut, tapioca flour and salt together.
In a food processor, add in the shortening, butter and Super Pop bars. Process until resembles coarse breadcrumbs.
Combine dry ingredients and wet. Add the water a little at a time and work the dough into a smooth ball. Halve the dough. Press the dough into two equal-sized disks. Wrap the disks of dough between two pieces of plastic wrap and press them into 6-inch circles. Refrigerate the dough until firm, at least 1 hour.
Combine the blueberries, coconut sugar, arrowroot starch, lemon peel and cinnamon and mix well.
Grease pie dish with butter.
Remove dough from fridge. Lightly dust your surface and roll into thin discs.
Line pie dish with one of the rolled out discs. Press the dough along the edges of the dish to ensure there are no gaps. Trim edge even with rim of pie dish.
Pour the filling into the lined dish.
Cut the remaining disk into long strips of equal length and width. Weave the strips, trimming excess dough at edge of pans, 4 in each direction, diagonal to each other, to form a lattice. Sprinkle the top of the pie with sugar if desired.
Bake for 40 minutes or until the crust is golden brown and the filling is bubbling nicely.
Remove from the oven and allow to cool before serving.