Preheat oven to 355 degrees F (180 degrees C).
Make the crust by beating Egg (2) and Coconut Oil (80 gram) in the bowl of your electric mixer.
Sift in the Kamut Flour (150 gram), Cake Flour (200 gram), Salt (1 pinch), and Cane Sugar (80 gram).
Mix until you get a soft and smooth dough.
Roll it in parchment paper. Refrigerate for 30 minutes.
Lay the dough into a pie pan. Cover it with beans or pie weights and cook it in preheated oven for 30 to 40 minutes. Remove from the oven and let it cool down completely.
In the meantime, make the filling. Combine Corn Starch (50 gram) and Cane Sugar (80 gram) in a saucepan. Add Water (230 milliliter) and stir until it's all dissolved.
Place Frozen Mixed Berries (150 gram) in a food processor and blend.
Add the blended berries to the saucepan and bring to a gentle boil. As soon as the mixture starts to thicken, remove from the heat.
Pour the cream into the pie crust.
Once completely cooled, decorate it as desired. I used strawberries and powdered sugar, then serve or store in your fridge.