Crumble Berry Pie

Prep time: 15 min
Total time: 180 min
Serves: 12
Pie Crust:
1 1/4 cups
all-purpose flour
300 mL
1/2 tsp
salt
2 mL
1/2 cup
cold unsalted butter, cut into cubes
125 mL
blind-baking supplies (beans, rice or other pie weights)
Filling:
2 cups
blueberries
500 mL
1 cup
blackberries
250 mL
1 cup
fresh or frozen cranberries, thawed ( liquid drained)
250 mL
1 cup
sliced strawberries
250 mL
2/3 cup
sugar
150 mL
1/4 cup
all-purpose flour
60 mL
1/2 tsp
finely grated lemon zest
2 mL
Crumble Topping:
3/4 cup
large flake rolled oats
175 mL
1/2 cup
firmly packed brown sugar
125 mL
1/4 cup
all-purpose flour
60 mL
1/4 cup
cold unsalted butter, cut into cubes
60 mL
Per serving (1 slice; 1/12 of the recipe):
calories
300
fat
12 g
saturated fat
7 g
carbs
44 g
sugar
25 g
protein
3 g
cholestrol
30 mg
fibre
3 g
sodium
100 mg

Directions

  1. In processor, pulse flour with salt. Add butter and pulse just until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (do not over mix). Drizzle 3 tbsp (45 mL) ice water over top. Pulse just until mixture comes together. Transfer to lightly floured surface and press into a disk (dough will be very crumbly; do not knead). Wrap and refrigerate at least 1 hr. After chilling, on lightly floured surface, roll dough into 13-in. (32-cm) round and line 9-in. (23-cm) pie plate. Trim and flute pastry edges. Prick all over with a fork or point of a sharp knife. Chill 15 to 30 min. until firm.

  2. Preheat oven to 425°F (220°C). Line pie shell with foil and pie weights. Bake 12 to 15 min., or until set. Remove foil and weights and bake another 5 min. until crust is lightly golden.

  3. Meanwhile, in bowl, toss blueberries, blackberries, cranberries and strawberries with the sugar, flour and lemon zest. Strain mixture to discard any accumulated liquid.

  4. To make topping, stir rolled oats with brown sugar and flour. Use fingertips to rub butter through mixture until crumbly; set aside. Scrape berry mixture into pie shell and sprinkle with crumble topping, leaving 1/4-in. (5-mm) border.

  5. Reduce heat to 375°F (190°C). Bake pie on middle rack, tenting with foil for 30 min. Remove foil and bake another 30 to 35 min., until crust and topping are golden brown and juices are bubbling. Transfer pie to wire rack to cool completely