COCONUT-LIME-CRUMBLE BLUEBERRY PIE

Coconut-Lime-Crumble Blueberry Pie image

Provided by Sarah Carey

Time 4h45m

Yield Serves 8 to 10

Number Of Ingredients 14

3/4 cup unbleached all-purpose flour, plus more for dusting
1/2 cup sweetened shredded coconut
1/2 teaspoon baking powder
1/2 teaspoon kosher salt (we use Diamond Crystal)
1/2 teaspoon grated lime zest
6 tablespoons unsalted butter, softened
1/4 cup packed light-brown sugar
5 cups blueberries, preferably a combination of wild and cultivated (1 pound, 8 ounces total), see cook's note
3 tablespoons plus 1 teaspoon cornstarch
3/4 cup granulated sugar
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt (we use Diamond Crystal)
1/4 teaspoon ground allspice
1 disk Test Kitchen's Favorite Deep-Dish Pâte Brisée

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.