Ingredients:
Filling:
5 cups blueberries (fresh from a local farm!!)
3 tablespoons + 1 teaspoon cornstarch
3/4 cup white sugar
2 teaspoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon allspice
Pie crust (your preferred brand or recipe)
Topping:
3/4 cup flour
1/2 cup shredded coconut
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon grated lime zest
6 Tablespoons unsalted butter, softened
1/4 cup brown sugar
Instructions:
Topping:
Preheat oven to 375 degrees.
Mix together flour, coconut, baking powder, salt, and lime zest.
Separately, beat butter and brown sugar until light and creamy, about two minutes.
Stir in flour mixture.
With your hands, squeeze mixture into crumbly clumps.
Filling:
Mix 1 teaspoon cornstarch with 1 cup of berries.
In a medium saucepan, combine remaining 4 cups of berries, sugar, lime juice, salt, allspice, and remaining 3 tablespoons of cornstarch.
Bring to a boil over medium-high heat, stirring consistently (be sure bottom of pan isn’t burning).
Remove from heat and stir in blueberry/cornstarch mixture.
Spread on a baking sheet and let cool completely.
On a lightly floured surface, roll out pie crust dough into an 11-inch round. Place into a 9-inch pie dish. Trim overhang, roll under, and crimp edges. Refrigerate while waiting for filling to dry.
Pour berry mixture into pie crust.Crumble topping evenly over berries.
Bake evenly until berry mixture is bubbling, about 1-1.25 hours. Let cool completely before serving.