Mango Strawberry Pie with Coconut Crumb Topping
For the crust:
- 1 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 8 Tablespoons cold butter (1 stick)
- ~1/4 cup ice water
For the filling:
- 2 cups chopped strawberries, cut into 1 inch pieces
- 2 cups chopped mangom cut into 1 inch pieces
- 1/3 cup sugar
- 3 Tablespoons all purpose flour
- 1 teaspoon lemon zest
For the coconut topping:
- 3/4 cup all purpose flour
- 1 cup shredded coconut
- Dash of Salt
- 1/4 cup brown sugar
- 8 Tablespoons (1 stick) of butter
To make the crust: combine the flour, salt, sugar, and butter in a food processor and pulse until it resembles coarse ground meal. Slowly pour in the ice water (a tablespoon at a time) while the processor is running until the dough comes together. Wrap the dough in foil and stick in the freezer for 10 minutes.
Preheat oven to 375 degrees and butter the pie pan. Roll out the chilled dough until a circular disk large enough to fit your pie pan and transfer the dough to the prepared pan. Use a fork to poke holes all over the dough.
To make the filling: combine the chopped strawberries, mangoes, flour, lemon zest, and sugar. Transfer filling to the pie pan.
To make the crumb: combine the sugar, coconut, salt, and brown sugar in a bowl. Use a pastry blender or your hands to work the butter into the coconut mixture until it resembles coarse meal. Sprinkle over the pie until its evenly spread across the whole pie.
Cover the pie with tin foil and cook for thirty minutes. Remove the tin foil and cook for an addition 20 minutes or until the crust is browned and the crumb has started to brown. Remove from the oven and let cool completely before serving.
Garnish with whipped cream or fresh strawberries.