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Three-Berry Pie with Crumb Topping Recipe

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!

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Three-Berry Pie with Crumb Topping Recipe

Prep: 15 min. Bake: 45 min.

Yield: 6-8 Servings

15 45 60

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 all-purpose flour
1/2 cup sugar
1/3 cup butter

Directions

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.
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.

Nutritional Facts 1 serving (1 piece) equals 445 calories, 15 g fat (8 g saturated fat), 25 mg cholesterol, 180 mg sodium, 77 g carbohydrate, 4 g fiber, 3 g protein.

Originally published as Three-Berry Pie with Crumb Topping in Bountiful Harvest Cookbook , p80

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Three-Berry Pie with Crumb Topping

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Reviewed on Aug. 28, 2011 by TerryH1387

Excellent! Made the recipe as is using fresh blackberries and frozen raspberries and blueberries. Definitely would make again.

Reviewed on Jun. 04, 2010 by Rosetta Gingerich

This pie turned out great! I didn't have any blueberries, so I used half blackberries and half black raspberries. Next time I might use a crumb topping that has some oatmeal in it. Overall it's a keeper!

Reviewed on Nov. 26, 2008 by treats3

Elderberry pie recipes are hard to find. This is the closest so far. But first I have to find some frozen elderberries which are equally hard to find. Is the tapioca meant to be used as a thickening agent?? If so, how about using corn starch??