To prepare the crust, mix the flour, sea salt and oil until the consistency of corn meal. Stir in the Edensoy and form a ball. Roll out the dough, place in a 9" pie plate and crimp the edges with your fingers. Trim crust. Preheat the oven to 350°. Bake the unfilled crust for 10 minutes. Remove.
While the pie shell is baking, prepare the filling by placing the peaches, apple juice and sea salt in a medium pot and bring to a boil. Reduce the flame to medium-low and simmer 5 minutes or until the peaches are tender. Add the blueberries. Slowly add the dissolved kuzu, stirring constantly, until the filling becomes thick. Simmer 5 minutes. Allow to cool slightly.
Pour the filling into the pie crust and bake another 15 to 20 minutes or until the crust is golden brown. Remove and cool before slicing.
Per serving - 156 calories, 8 g fat (41% calories from fat), 2 g protein, 23 g carbohydrate, 3 g fiber, 0 mg cholesterol, 86 mg sodium