Blueberry-Pineapple Pina Colada Pie

READY IN: 1hr 30mins


  • 1
    pastry for single-crust pie, basic flaky pie pastry, refrigerated
  • Filling
  • 3
    cups wild blueberries
  • 1
    cup canned crushed pineapple, drained
  • 13
    cup thawed frozen pina colada concentrate
  • 14
    cup sugar
  • 1 12
    tablespoons cornstarch
  • 1
    tablespoon rum (light or dark)
  • 12
    teaspoon coconut extract or 1/2 teaspoon vanilla extract
  • salt (a pinch)
  • Coconut Crumb Topping
  • 12
    cup sugar
  • 14
    teaspoon salt
  • 5
    tablespoons cold unsalted butter, cut into 1/4 inch pieces


  • Roll out and fit pastry into a 9-inch pie pan; sculpt the edge into an upstanding ridge; place in freezer for 15 minutes.
  • Preheat oven to 400°.
  • In a bowl, combine the blueberries, pineapple, and pina colada concentrate in a large bowl.
  • In a small bowl, mix the sugar and cornstarch together in a small bowl, then stir the mixture into the fruit.
  • Stir in the rum, coconut extract, and salt; scrape the filling into the chilled pie shell; smooth the top with a spoon.
  • Place the pie on the center oven rack and bake for 30 minutes.
  • Meanwhile, make coconut crumb topping: add flour, coconut, sugar, and salt to a food processor; pulse briefly to mix.
  • Scatter the butter over the top and pulse until the mixture starts to form gravelly crumbs.
  • Dump the crumbs into a large bowl and rub between your fingers to form large, buttery crumbs; refrigerate until ready to use.
  • 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.
  • Return pie to oven, rotate 180°; slide a large foil lined baking sheet onto the rack below to catch any spills.
  • Continue baking about 30 minutes until juices bubble thickly around the edge.
  • If top starts to get too brown, cover loosely with foil for the last 15 minutes.
  • Transfer pie to a wire rack; let cool for at least 1 hour before serving.