- 2¼ cups flour
- 1 Tablespoon sugar
- ½ teaspoon salt
- 7 Tablespoons chilled unsalted butter or margarine
- ⅓ cup chilled solid vegetable shortening
- 6 Tablespoons (approx.) ice water
- 6 Tablespoons (packed) golden brown sugar
- 6 Tablespoons whole almonds
- 6 Tablespoons (¾ stick) chilled unsalted butter or margarine
- 4½ Tablespoons old-fashioned oats
- 4½ Tablespoons all-purpose flour
- 1 cup sugar
- ¼ cup quick-cooking tapioca
- 2 Tablespoons fresh lemon juice
- 5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 oz. of each)
- Cut all butter/margarine, and shortening into 1/2-inch cubes.
- In a food processor combine the flour, sugar, and salt. Process until combined. Using on/off turns, cut in butter and shortening 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.
- Combine all ingredients in processor. Process until moist clumps form.*
- 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°F.
- 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.**
- Cut pie into wedges and serve.
- * 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.
- ** The pie can be made 8 hours ahead. Let stand at room temperature.
INFESTATION: Cultivated blueberries, the type most commonly found in the supermarket, are generally insect-free. Still they should be placed in a strainer or colander and washed thoroughly under running water. Wild uncultivated blueberries, typically found in mountainous areas, require special inspection due to the prevalence of the ‘blueberry maggot’ (worm). Each berry should be individually inspected for holes or other indications of worms.
- Cultivated blueberries should be placed in a strainer or colander and washed thoroughly under running water.
- Wild blueberries must be carefully examined after washing. Spread them on a white cloth or a sheet of freezer paper and look for holes or other indications of worms.
- Frozen Blueberries: Frozen Blueberries and other frozen fruits may be eaten with any washing or inspection, with the exception of frozen raspberries, blackberries, and strawberries which tend to be heavily infested.
DESCRIPTION: Considered by many the most intensely flavored member of the berry family, the raspberry is composed of many connecting drupelets (individual sections of fruit, each with its own seed) surrounding a central core. There are three main varieties—black, golden and red, the latter being the most widely available. Fresh raspberries are typically available from May through November.
INFESTATION: There are three main varieties of raspberries – black, golden, and red, the latter being the most widely available. Raspberries can be heavily infested with small mites and thrips. These insects can be nestled on the surface of the berry as well as inside the open cavity of the raspberry. Occasionally, small worms may be found in the cavity of the berry.
Note that tiny, dark-colored, leaf-like or seed-like protrusions in the berry’s cavity may appear similar to insects, making the true insects difficult to discern.
Raspberries are often extremely infested. They are nearly impossible to clean without ruining the fruit. Proper inspection of these berries requires exceptional patience. Currently, fresh raspberries and blackberries are not permitted in OU certified catering facilities and restaurants.
If berry inspection is undertaken, it should be done in a well-lit area. In a commercial facility, a light box should be used.
INSPECTION: Due to the very delicate nature of raspberries, they cannot be placed in water nor can they be extensively handled. Therefore, we recommend the following procedure as the most practical and effective way of checking raspberries:
- Stretch a white cloth or sheet of white freezer paper over a light box or on a countertop with ample overhead lighting. Raspberries should be dropped one by one onto the white surface. This will dislodge at least some of the insects that may inhabit the berry.
- If two or more insects are found, a pint of berries is to be considered infested and may not be used. There is no washing procedure that will guarantee removal of all of the insects.
- If after dropping the berries no insects are found, the berries should be visually inspected one by one. Pay careful attention to the cavity of the berry where insects often hide.
- When working in a catering commissary, a larger amount of berries can be dropped on a light box at one time, minimizing the time of inspection.
Alternative method: recommended for large quantities:
- After following steps 1 & 2 above, berries should be placed in a container of soapy solution (prepared with food-grade detergent) and agitated vigorously.
- After a thorough rinsing, the berries may be spin-dried.
- To verify that the washing has succeeded in removing all insects, check 5 berries per pint in the manner outlined above.