Picture had to be first in this post! Blueberries and Coconut are a match made in heaven!
Pulse 3 & 2/3 C. flour, 1/3 C. sugar, and 1 tsp. salt in a food processor to combine. Add 3/4 C. coconut oil, and 1 stick cubed butter. Pulse until pea sized. Pour in 1/3 C. buttermilk and pulse to incorporate. Add 3/4 C. ice water in small amounts pulsing after each addition until dough holds together. Turn dough out and knead just to incorporate dry portions. Divide dough into two portions with one slightly larger. Refrigerate dough pieces wrapped in plastic wrap for 30 minutes.
Sprinkle ground coconut onto a jelly roll pan. Roll out larger dough into a 13x18 inch rectangle on a floured and coconut sprinkled surface. Transfer dough to the jelly roll pan. Fold edge under and freeze dough until firm, 15 minutes.
Now for the blueberry filling...if you don't happen to like blueberries, you could try substituting raspberries, blackberries or even peaches.
Preheat oven to 500* with a baking stone on the lowest rack for 30 minutes (I loved what this part did to the crust, but I don't think it is totally necessary if you don't happen to have a stone)
Beat 1 pkg cream cheese and 1 egg till smooth. Add 1/2 C. cream of coconut (this was easy to find on Amazon.com) and beat until smooth. Spread on bottom crust. Reduce oven temperature to 400*. Whisk together 1/2 C. cream of coconut, 1 Tbsp. lemon juice, 4 tsp. quick cooking tapioca, and 1 tsp. coconut extract; toss with 4 C. fresh blueberries to coat, then sprinkle over cream cheese filling.
Roll remaining dough into a 12 inch square and place it over the blueberry filling. Cut slits and brush with beaten egg. Sprinkle with sugar. Bake until top and edges are golden, 35-40 minutes. Let pie cool to room temperature. Enjoy by itself or serve with ice cream! Soooo Scrumptious!!