(for the pie dough)
30g grated coconut
a pinch of salt
30g icing sugar
80g cold butter, cut into cubes
(for the blueberry layer)
(for the pineapple layer)
(for the strawberry layer)
Start by making the pie dough. In a large bowl, stir together flour, coconut, salt and icing sugar. Using your fingertips, rub in the butter until you have a sandy mixture. Add egg and knead shortly to a consistent dough. Wrap in clingfilm and chill for 30 minutes.
Next, make the fruit filling. In a saucepan, combine blueberries, sugar, water & cornstarch. Turn on the heat and stir for five minutes, until it has thickened. Repeat this step for the pineapple & strawberries. Make sure to either wash your saucepan in between or use a different saucepan, since every layer needs to maintain its typical colour.
Preheat the oven to 400°F/200°C. Grease a round baking pan (22 cm or 9 inch) with butter and dust with flour. On a floured surface, roll out the dough to a circle that is a tiny bit larger than your baking pan. Cover the pan with the dough, then trim and neat the edges. Using your fingers, push a pattern in the edges, as you can see on the gif below.
Fold two sheets of aluminium foil over and arrange them on the same height in the pie tin. Divide the fruit filling (black-yellow-red) over the dough and press tightly. Then carefully remove the aluminium foil. Bake the pie 40 to 50 minutes, or until the edges have turned golden brown.