Three-Berry Pie with Crumb Topping
TOTAL TIME: Prep: 15 min. + standing Bake: 45 min.
YIELD: 8 servings.
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
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1-1/2 cups fresh or frozen blueberries
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1-1/2 cups fresh or frozen blackberries
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1-1/2 cups fresh or frozen elderberries or raspberries
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1 tablespoon lemon juice
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1 cup sugar
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4 tablespoons quick-cooking tapioca
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1 unbaked pastry shell (9 inches)
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TOPPING:
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3/4 cup all-purpose flour
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1/2 cup sugar
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1/3 cup butter
Directions
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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.
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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.
Nutrition Facts
1 piece: 445 calories, 15g fat (8g saturated fat), 25mg cholesterol, 180mg sodium, 77g carbohydrate (45g sugars, 4g fiber), 3g protein.
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