Ingredients: |
Ingredients: Crust
2 1/4 c. all-purpose flour
1 tbsp. sugar
1/2 tsp. salt
7 tbsp. chilled butter, cut in 1/2" cubes
1/3 c. chilled solid vegetable shortening, cut in 1/2" cubes
6 tbsp. ice water
Topping
6 tbsp. brown sugar, packed
6 tbsp. whole almonds
6 tbsp. chilled butter, cut into 1/2" cubes
4 1/2 tbsp. old-fashioned oats
4 1/2 tbsp. all-purpose flour
Filling
1 c. sugar
1/4 c. minute tapioca
2 tbsp. lemon juice
12 oz. raspberries
12 oz. blackberries
12 oz. strawberries
1 peach - peeled, cut into cubes
|
Directions: |
Directions:Crust
Blend flour, sugar, and salt in processor. Add in butter and shortening; using on/off turns, cut in till mix resembles coarse meal. Add in 5 tbsp. ice water and process till moist clumps form, adding more water by teaspoonfuls, if mix is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 1 hour.
Topping
Combine all ingredients in processor. Process till 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.
Filling
Mix sugar, tapioca and lemon juice in large bowl. Add in berries and toss gently to combine. Let stand till tapioca softens slightly, stirring occasionally, about 45 min.
Preheat oven to 400ºF. 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 min.
Spoon filling into crust. Crumble topping proportionately over filling. Bake pie till crust and topping are golden and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 min. Transfer pie to rack and cool at least 3 hours before serving. |
This recipe for Triple Berry Streusel Pie is from