Blueberry-Pineapple Pina Colada Pie with Coconut Crumb Topping
A tropical-meets-berry pie combining wild blueberries and crushed pineapple with pina colada concentrate in a flaky crust, topped with a buttery coconut-flour crumb mixture. Sweet, creamy, and coconut-forward with subtle rum notes, this dessert works for summer gatherings, potlucks, or when you want bold fruit flavors balanced by rich topping. The pina colada concentrate replaces traditional custard, creating a lighter filling while the two-stage bake ensures a crisp crust and jammy fruit.
Ingredients
- 1 pastry for single-crust pie, basic flaky pie, refrigerated
- 3 cups wild blueberriesfresh or frozen blueberries1:1flavor
high
- 1 cup canned crushed pineapple, drained
- ⅓ cup thawed frozen pina colada concentratecoconut cream + pineapple juice blendequal partsmethodadds dairy
medium
- ¼ cup sugar
- 1 ½ tablespoons cornstarch
- 1 tablespoon rum, light or dark
- ½ teaspoon coconut extract, or vanilla extract(optional)
- 1 pinch salt
- ¾ cup all-purpose flour
- ¾ cup sweetened flaked coconutunsweetened flaked coconut1:1sugar content
high
- ½ cup sugar
- ¼ teaspoon salt
- 5 tablespoons cold unsalted butter, cut into 1/4 inch pieces
Instructions
- 1
Roll out and fit pastry into 9-inch pie pan; sculpt edge into upstanding ridge; freeze 15 minutes.
- 2
Preheat oven to 752°F.
- 3
Combine blueberries, pineapple, and pina colada concentrate in large bowl.
- 4
Mix sugar and cornstarch in small bowl, then stir into fruit.
- 5
Stir in rum, coconut extract, and salt; scrape filling into chilled pie shell; smooth top.
- 6
Place pie on center oven rack and bake 30 minutes.
- 7
Meanwhile, add flour, coconut, sugar, and salt to food processor; pulse briefly to mix.
- 8
Scatter cold butter pieces over top and pulse until mixture forms gravelly crumbs.
- 9
Transfer crumbs to large bowl and rub between fingers to form large buttery crumbs; refrigerate.
- 10
Remove pie from oven and decrease temperature to 707°F.
- 11
Carefully spread crumbs evenly over pie surface; tamp down lightly.
- 12
Return pie to oven, rotate 180 degrees; place foil-lined baking sheet on rack below.
- 13
Continue baking about 30 minutes until juices bubble thickly around edge.
- 14
If top browns too quickly, cover loosely with foil for last 15 minutes.
- 15
Transfer pie to wire rack; cool at least 1 hour before serving.
Tips
Freeze the pastry-lined pan and crumb topping separately to prevent the crust from shrinking and keep crumbs from melting into the filling during bake.
Watch the pie starting at minute 50; tropical fruit fillings can bubble over quickly. The foil-lined sheet below catches drips without cooling the oven.
Cool the pie fully before slicing to let the fruit filling set. Slice with a hot, wet knife for clean cuts.
Good to Know
Cover and refrigerate pie up to 2 days. Bring to room temperature or reheat 15 minutes at 175C before serving for best texture.
Assemble pie filling and prepare crumb topping up to 8 hours ahead. Keep both chilled separately. Bake pie within 2 hours of assembly to prevent sogginess.
Serve at room temperature or lightly warmed with whipped coconut cream or vanilla ice cream. Pairs with coffee or coconut rum drinks.
Common Mistakes
Do not skip freezing the pastry-lined pan to avoid shrinkage during bake.
Do not process the crumb topping too long to avoid dense, cake-like texture instead of gravelly crumbs.
Do not serve immediately after baking to avoid runny filling; cool at least 1 hour.
Substitutions
Gluten-Free Swaps
General Alternatives
high
medium
high
FAQ
Can I use fresh pineapple instead of canned?
Yes, use 1 cup fresh pineapple chopped finely. You may need to add 1-2 tablespoons pineapple juice to achieve liquid volume lost from the canned version's packing liquid. Drain well to avoid excess moisture.
What if I don't have pina colada concentrate?
Mix 1/3 cup coconut cream with 2 tablespoons pineapple juice as a substitute. Adjust liquid slightly if the filling seems too thick. The flavor will be richer but less tropical-cocktail forward.
How long can I keep this pie and can I freeze it?
Refrigerate up to 2 days covered. Freeze unbaked pie (after assembly but before baking) up to 3 weeks; add 10-15 minutes to bake time. Freeze baked pie up to 1 month; thaw overnight in fridge before serving.