A delightful twist on a classic pie, combining the tangy flavor of lime with sweet blueberries and a coconut crumble topping.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated before baking to achieve even cooking.
Roll out the pie crust and place it into the pie pan. Flute the edges for a decorative touch, then chill the crust in the refrigerator for 30 minutes.
Chilling the crust helps prevent it from shrinking during baking.
In a mixing bowl, combine the blueberries, sugar, tapioca, lime zest, lime juice, and nutmeg. Stir until evenly mixed.
Let the filling sit for a few minutes to allow the tapioca to absorb some of the juices.
Pour the blueberry mixture into the prepared pie crust, spreading it out evenly.
Avoid overfilling the crust to prevent spillage during baking.
Bake the pie at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 20 minutes.
Cover the edges of the crust with foil if they start to brown too quickly.
In a mixing bowl, combine the sugar, flour, and butter. Mix until the mixture resembles fine crumbs. Stir in the shredded coconut.
Use cold butter for a crumbly texture.
Sprinkle the coconut mixture evenly over the top of the baked blueberries.
Ensure the topping covers the filling completely for an even bake.
Bake the pie for an additional 25-35 minutes, or until the topping is golden brown and the filling is bubbling.
Check the pie halfway through to ensure the topping doesn't overbrown.
Allow the pie to cool completely before serving.
Cooling helps the filling set, making it easier to slice.
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