Mix nut flour and salt. Add coconut oil and egg. (If high powered blender or food processor available, pulse until dough begins to form.)
Press dough into 9 inch pie dish and bake 10-15 minutes.
Combine blueberries, maple syrup, water, lemon juice, cinnamon, and salt in sauce pan. Bring to a boil; then reduce to simmer about 3-5 minutes.
Incorporate thoroughly chia seeds and arrowroot powder. Let stand 5 minutes to thicken.
Stir in powdered Moringa and lemon zest.
Pour Moringa blueberry filling into prepared pie crust.
Mix crisp topping ingredients together in medium bowl. Mixture should be moist with clumps. Drop over Moringa blueberry filling.
Bake for 25- 35 minutes or until the top is golden brown. Turn off the oven and continue to let it crisp inside. If not using the crumb topping, reduce baking time just to warm up filling. (Can serve warm or cold with whipped cream or ice cream).