Blueberry in Paradise
Crust: 1 1/4 Cup flour 1/4 tsp. salt 1/8 tsp. baking powder 8 Tbsp unsalted butter 3 Tbsp ice water Combine dry ingreds in food processor and process until mixed. Cut cold butter into eight pieces and scatter on top of dry ingreds. Process intil butter is pea sized. Add water and process until dough just forms ball. Wrap in plastic and refridgerate for at least 20 min. Roll dough out into 9" pie pan and par bake for 10 min. Filling: 6 cups frozen wild Maine blueberries 1/2 cup canned crushed pineapple, drained 1/2 cup sugar juice and zest of 1 lemon 1 Tbsp light rum pinch of salt 3 Tbsp cornstarch Topping: 3/4 cup flour 3/4 cup sweetened flaked coconut 1/2 cup brown sugar 1/4 tsp salt 1 cup macadamia nuts 5 Tbsp cold unsalted butter cut into pieces Combine filling ingreds and spread into parbaked pie shell. Bake for 15 min. in preheated 350 degree oven. Remove from oven and spread topping over filling. Return to oven and bake for 15-20 mins or until top is brown and filling is bubbling and thick.
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