Categories: Blueberries, Dessert, Pie
Ingredients
- basic flaky pie pastry (for single-crust pie), refrigerated
- Filling:
- 3 cups wild blueberries
- 1 cup canned crushed pineapple, drained
- 1/3 cup thawed frozen pina colada concentrate
- 1/4 cup sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon rum (light or dark)
- 1/2 teaspoon coconut extract or 1/2 teaspoon vanilla extract
- salt (a pinch)
- Coconut Crumb Topping:
- 3/4 cup all-purpose flour
- 3/4 cup sweetened flaked coconut
- 1/2 cup sugar
- 1/4 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into 1/4 inch pieces
Directions
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Roll out and fit pastry into a 9-inch pie pan; sculpt the edge into an upstanding ridge; place in freezer for 15 minutes.
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Preheat oven to 400°.
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In a bowl, combine the blueberries, pineapple, and pina colada concentrate in a large bowl.
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In a small bowl, mix the sugar and cornstarch together in a small bowl, then stir the mixture into the fruit.
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Stir in the rum, coconut extract, and salt; scrape the filling into the chilled pie shell; smooth the top with a spoon.
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Place the pie on the center oven rack and bake for 30 minutes.
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Meanwhile, make coconut crumb topping: add flour, coconut, sugar, and salt to a food processor; pulse briefly to mix.
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Scatter the butter over the top and pulse until the mixture starts to form gravelly crumbs.
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Dump the crumbs into a large bowl and rub between your fingers to form large, buttery crumbs; refrigerate until ready to use.
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Remove pie from oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie, spreading them evenly over the surface; tamp them down lightly.
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Return pie to oven, rotate 180°; slide a large foil lined baking sheet onto the rack below to catch any spills.
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Continue baking about 30 minutes until juices bubble thickly around the edge.
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If top starts to get too brown, cover loosely with foil for the last 15 minutes.
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Transfer pie to a wire rack; let cool for at least 1 hour before serving.