Preheat your oven to 325 degrees. To make the crust, combine the coconut flour, arrowroot flour, and sea salt in a large bowl. Cut in the coconut oil with a pastry cutter or stand mixer until you have pea-sized granules. Add the cold water, little by little, and mix until the dough is just moist enough to all stick together (it will still be pretty crumbly, not like regular dough).
Place in a 9-inch deep pie dish, and spread evenly across the bottoms and sides using your fingers. Prick some holes around the bottom with a fork, and bake for 20 minutes, or until lightly browned.
While the crust is baking, place 3 cups of the blackberries and the lemon juice in a small saucepan on medium heat. Bring to a boil, and then turn to low and cook for 20-30 minutes, or until the mixture has reduced and thickened. Take off the heat, stir in the honey and add the remaining blackberries. Pour into the baked pie crust, spreading it evenly into the corners.
Turn up the heat to 350, and bake for another 10 minutes. Remove from the oven and let cool before serving.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/summer-blackberry-pie/