Coconut Lime Crumble Blueberry Pie Recipes

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BLUEBERRY LIME PIE



Blueberry Lime Pie image

Make and share this Blueberry Lime Pie recipe from Food.com.

Provided by Mooseybear

Categories     Pie

Time 1h20m

Yield 1 "9 inch pie"

Number Of Ingredients 11

1 classic pie crust (see Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
3 pints fresh blueberries
3/4 cup sugar
4 1/2 tablespoons quick-cooking tapioca
3 limes, juice of
3 limes, zest of, finely minced
1/2 teaspoon nutmeg
1/2 cup all-purpose flour
1/2 cup sugar
3 tablespoons unsalted butter, cut into small pieces
1/3 cup shredded coconut

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.

MAINE BLUEBERRY PIE WITH CRUMB TOPPING



Maine Blueberry Pie with Crumb Topping image

I make this delicious fruit pie with small Maine berries, but you can use any variety you like. The shortbread topping adds a sweet crunch. - Jessie Grearson, Falmouth, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1 sheet refrigerated pie crust
6 cups fresh or frozen wild blueberries
3/4 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 teaspoon minced fresh thyme, optional
1/2 teaspoon grated lemon zest, optional
1 tablespoon butter, cubed
TOPPING:
12 shortbread cookies
3 tablespoons quick-cooking oats
3 tablespoons brown sugar
3 tablespoons butter, cubed
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
Dash salt
Whipped cream

Steps:

  • Preheat oven to 400°. Unroll pie crust into a 9-in. cast-iron skillet or deep-dish pie plate; flute edges., In a large bowl, combine the blueberries, sugar, flour, cinnamon and, if desired, thyme and lemon zest; toss gently. Spoon into crust; dot with butter., In a food processor, cover and process cookies until coarsely chopped. Add the oats, brown sugar, butter, flour, salt and cinnamon; process until crumbly. Sprinkle over berry mixture., Bake until crust is golden brown and filling is bubbly, 45-55 minutes. Cover edges with foil during the last 15 minutes if necessary to prevent overbrowning. Cool on a wire rack. If desired, serve with whipped cream.

Nutrition Facts : Calories 462 calories, Fat 19g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 264mg sodium, Carbohydrate 72g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.

BLUEBERRY CRUMB PIE



Blueberry Crumb Pie image

This is the best blueberry pie that any of my family has ever had.

Provided by Bethany Webber

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
¾ cup white sugar
⅓ cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
⅔ cup packed brown sugar
¾ cup rolled oats
½ cup all-purpose flour
½ teaspoon ground cinnamon
6 tablespoons butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
  • In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
  • Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 75.6 g, Cholesterol 22.9 mg, Fat 17 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 185 mg, Sugar 45.8 g

COCONUT-LIME-CRUMBLE BLUEBERRY PIE



Coconut-Lime-Crumble Blueberry Pie image

Blueberry pie is an iconic summer dessert. This recipe adds a squeeze of lime and pinch of allspice for a zesty kick. Opting to finish it off with a coconut-lime crumble adds more tropical punch and texture-but go for the lattice variation if you would prefer a more traditional pie.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

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.

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