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Three-Berry Pie with Crumb Topping

Three-Berry Pie with Crumb Topping
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!
6-8 ServingsPrep: 15 min. Bake: 45 min.

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.
© Taste of Home 2013

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Three-Berry Pie with Crumb Topping (continued)

Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013