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1
Roll out and fit pastry into a 9-inch pie pan; sculpt the edge into an upstanding ridge; place in freezer for 15 minutes.
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2
Preheat oven to 400u00b0.
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3
In a bowl, combine the blueberries, pineapple, and pina colada concentrate in a large bowl.
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4
In a small bowl, mix the sugar and cornstarch together in a small bowl, then stir the mixture into the fruit.
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5
Stir in the rum, coconut extract, and salt; scrape the filling into the chilled pie shell; smooth the top with a spoon.
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6
Place the pie on the center oven rack and bake for 30 minutes.
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7
Meanwhile, make coconut crumb topping: add flour, coconut, sugar, and salt to a food processor; pulse briefly to mix.
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8
Scatter the butter over the top and pulse until the mixture starts to form gravelly crumbs.
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9
Dump the crumbs into a large bowl and rub between your fingers to form large, buttery crumbs; refrigerate until ready to use.
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10
Remove pie from oven and decrease temperature to 375u00b0; carefully dump the crumbs in the center of the pie, spreading them evenly over the surface; tamp them down lightly.
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11
Return pie to oven, rotate 180u00b0; slide a large foil lined baking sheet onto the rack below to catch any spills.
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12
Continue baking about 30 minutes until juices bubble thickly around the edge.
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13
If top starts to get too brown, cover loosely with foil for the last 15 minutes.
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14
Transfer pie to a wire rack; let cool for at least 1 hour before serving.
