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Mixed Up Streusel Berry Pie

Submitted by Alice Pincer NY NY modified from epicurious.com | Pareve or Dairy

Ingredients

Crust

2 1/4 cups flour

1 tablespoon sugar

1/2 teaspoon salt

7 tablespoons chilled unsalted butter or margarine, cut into 1/2-inch cubes

1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes

6 tablespoons (about) ice water


Topping

6 tablespoons (packed) golden brown sugar

6 tablespoons whole almonds

6 tablespoons (3/4 stick) chilled unsalted butter or margarine, cut into 1/2-inch cubes

4 1/2 tablespoons old-fashioned oats

4 1/2 tablespoons all purpose flour


Filling

1 cup sugar

1/4 cup quick-cooking tapioca

2 tablespoons fresh lemon juice

5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 ounces of each)



Instructions

In a food processor combine the flour, sugar, and salt. Process until combined. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

For topping:

Combine all ingredients in processor. Process until 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.)

For filling:

Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Preheat oven to 400. Roll out the 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 minutes. Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes. Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve. Serves 8

Submitted by Alice Pincer NY NY modified from epicurious.com