Prep 2 hrs
Cook 55 mins
A featured recipe in the July 2002 issue of Bon Appétit, this pie is my absolute favorite fruit pie! I often use the frozen berry mix from Trader Joe's instead of fresh berries. Preparation time does not include cooling time, but usually we can't even wait to let the pie cool for three hours! When I'm short on time, I make a no-roll pie crust and skip the crust ingredients / instructions here.
- 2 1⁄4 cups all-purpose flour
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 1⁄3 cup chilled vegetable shortening, cut into 1/2-inch cubes
- 6 tablespoons about ice water
- 6 tablespoons packed golden brown sugar
- 6 tablespoons whole almonds
- 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 4 1⁄2 tablespoons old fashioned oats
- 4 1⁄2 tablespoons all-purpose flour
- 1 cup sugar
- 1⁄4 cup quick-cooking tapioca
- 2 tablespoons fresh lemon juice
- 5 cups berries (such as raspberries, blackberries, and blueberries, about 8 ounces of each)
- For crust:.
- Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
- Gather dough into ball; flatten into disk.
- Wrap in plastic and chill at least 1 hour.
- For topping:.
- Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.).
- For filling:.
- Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes.
- Preheat oven to 400°F
- Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim.
- Freeze crust 20 minutes.
- Spoon filling into crust. Crumble topping evenly over filling.
- Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes.
- Transfer pie to rack and cool at least 3 hours. Cut pie into wedges and serve.
I have been making this pie since 2002 and it is outstanding! The crust is very good, but when crunched for time, I use a Pilsbury store-bought crust and it is still delicious. It MUST cool before serving and it is even better the next day. I use a deep dish pie pan to avoid any run-overs in the oven. I also add cinnamon to the topping and and the filling. My boyfriend likes the topping so much he likes me to double up on it. Try this one, you will love it! Thanks so much for posting!