Three-Berry Pie with Crumb Topping |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I first made this pie for my family because I didn't have enough of one kind of berry. Now, I bring several of these pies to bake sales...they're often purchased before I can even get them to the sale table! Ingredients:
1-1/2 cups fresh or frozen blueberries |
1-1/2 cups fresh or frozen blackberries |
1-1/2 cups fresh or frozen elderberries or raspberries |
1 tablespoon lemon juice |
1 cup sugar |
4 tablespoons quick-cooking tapioca |
1 unbaked pastry shell (9 inches) |
topping: |
3/4 cup king arthur unbleached all-purpose flour |
1/2 cup sugar |
1/3 cup butter |
Directions:
1. In a large bowl, sprinkle berries with lemon juice. Combine sugar and tapioca. Add to berries; toss gently to coat. Let stand for 15 minutes. Spoon into pastry shell.
2. For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 45 minutes or until filling is bubbly and topping is browned. Cool on a wire rack. Yield: 6-8 servings.
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