Blueberry Lime Pie

Name: Blueberry Lime Pie
Ingredients: 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; Topping; 1/2 cup all-purpose flour; 1/2 cup sugar; 3 tablespoons unsalted butter, cut into small pieces; 1/3 cup shredded coconut

12 ingredients

12 steps

Ingredients

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
Topping
1/2 cup all-purpose flour
1/2 cup sugar
3 tablespoons unsalted butter, cut into small pieces
1/3 cup shredded coconut

Directions

1

Preheat oven to 425.
2

Roll out pie dough, put in pan, flute edge, chill for 30 minutes.
3

Stir together blueberries, sugar, tapioca, lime zest, lime juice and nutmeg in bowl.
4

Dump into pie shell.
5

Bake 15 minutes, lower heat to 375 and bake 20 minutes.
6

Remove pie from oven.
7

Prepare topping: mix sugar, flour and butter in mixer with paddle until texture is fine crumbs.
8

Add coconut and mix just to incorporate.
9

Spread coconut mixture evenly over the top of the blueberries.
10

Bake an additional 25-35 minutes, until topping is brown and juices are bubbling.
11

Cool.
12

Serve with vanilla ice cream.