Coconut-Topped Berry Pie
Submitted by crocker
A fresh strawberry and blueberry pie with a buttery coconut crumble topping baked until golden and bubbling. Tapioca-thickened filling keeps every slice neat. Summer berry baking at its finest.
YIELD
10 servingsPREP
25 minCOOK
60 minREADY
105 minWhen berry season hits and the strawberries are practically glowing red at the market, this is the pie to make.
Sliced strawberries and plump blueberries get tossed with sugar, lemon juice, and quick-cooking tapioca, which thickens the filling into a glossy, sliceable consistency without turning it gummy. The berries go into a raw pastry shell and bake until bubbling.
Halfway through, a coconut crumble topping gets scattered over the center, leaving a gorgeous ring of jewel-toned fruit visible around the edges. It bakes up golden and crunchy against all that juicy berry filling underneath.
Kitchen Tips
- Let the filling sit with the tapioca for the full 10 minutes before assembling. The tapioca needs time to soften or your filling will be grainy.
- Add the coconut topping partway through baking as directed. Adding it from the start risks burning the coconut before the filling is set.
- Bake on the bottom rack to make sure the bottom crust cooks through. A soggy bottom is the number one complaint with fruit pies.
- Let the pie cool at least 15 minutes before slicing. The tapioca continues to set as it rests.
Ingredients
Directions
Preheat oven to 400℉ (200℃). Cut strawberries into ¼ inch-thick slices and place in a large bowl with remaining filling ingredients.
Stir well to evenly distribute tapioca and sugar.
Let stand for 10 minutes to allow tapioca to soften a little.
Meanwhile, roll out pastry and fit into a 9-inch pie plate. Trim and finish edge as you like.
Do not prick. Set aside or refrigerate until ready to use.
Prepare topping by measuring flour and sugar into a small bowl.
Stir with a fork until well blended.
Using your fingertips, rub butter into flour mixture until it is the size of small peas.
Gently stir in coconut.
Set aside.
When fruit filling has sat for 10 minutes, turn into unbaked pie Bake on bottom rack of preheated 400℉ (200℃) oven for 30 minutes or just until filling starts to bubble and edges of pastry are a light golden color. Then sprinkle topping over centre portion of pie, leaving a 2-inch border of fruit showing around edge. Reduce heat to 350℉ (180℃). Bake for another 15 to 18 minutes or until topping is golden. When baked, transfer pie to a rack to cool for about 15 minutes. Serve pie warm of at room temperature.
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