Best Blueberry Lime Pie Recipes

COCONUT-LIME-CRUMBLE BLUEBERRY PIE

Steps:

• Topping: Preheat oven to 375°F with racks in center and bottom. Place a sheet of foil on bottom rack (to catch drips). Whisk together flour, coconut, baking powder, salt, and lime zest. Beat butter with brown sugar on medium speed until light and creamy, about 2 minutes. Stir in flour mixture. Using your hands, squeeze mixture into clumps.
• Filling: Toss 1 cup fresh berries with 1 teaspoon cornstarch. In a medium saucepan, combine remaining 4 cups berries, granulated sugar, lime juice, salt, allspice, and remaining 3 tablespoons cornstarch. Bring to a boil over medium-high heat, stirring frequently (pay close attention to bottom of pan-the mixture is quite thick and may stick, which can cause burning).
• Remove from heat; stir in raw-berry mixture. Spread on a baking sheet and let cool completely. (You should have about 3 cups.)
• Meanwhile, on a lightly floured surface, roll out dough into an 11-inch round. Fit into a 9-inch pie dish; trim overhang to 1 inch. Fold overhang under and crimp edges as desired. Refrigerate while filling is cooling, at least 30 minutes.
• Scrape berry mixture into piecrust. Crumble topping evenly over berries. Bake until juices are bubbling vigorously and bottom is evenly golden brown, 1 hour to 1 hour, 15 minutes (if top is browning too quickly, tent with foil). Let cool completely on a wire rack before serving, at least 3 hours.

BLUEBERRY LIME PIE

Steps:

• Preheat oven to 425.
• Roll out pie dough, put in pan, flute edge, chill for 30 minutes.
• Stir together blueberries, sugar, tapioca, lime zest, lime juice and nutmeg in bowl.
• Dump into pie shell.
• Bake 15 minutes, lower heat to 375 and bake 20 minutes.
• Remove pie from oven.
• Prepare topping: mix sugar, flour and butter in mixer with paddle until texture is fine crumbs.
• Add coconut and mix just to incorporate.
• Spread coconut mixture evenly over the top of the blueberries.
• Bake an additional 25-35 minutes, until topping is brown and juices are bubbling.
• Cool.
• Serve with vanilla ice cream.

LIME BOURBON BLUEBERRY PIE

Steps:

• Preheat oven to 375.
• Work flour, butter, sugar and salt until it looks like coarse meal. Add half and half then barely mix. Line 2 pie pans with 10 oz portions.
• Put blueberries in a large bowl and mix in sugar, flour, salt and lime zest. Add lime juice and bourbon. Toss till well mixed. Fill shells.
• Make lattice tops for each pie.
• Place pies on silpat lined jelly roll pan to catch drippings. Bake for 1 hour or until bubbling over.
• Let cool at room temp before cutting.