| Level: | Easy |
| Total: | 3 hr |
| Active: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 4 tablespoons cold vegetable shortening
- 6 tablespoons cold unsalted butter, cut into small pieces
- 2 tablespoons apple cider vinegar
- 2 to 4 tablespoons ice water
- 3/4 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 6 tablespoons cold unsalted butter, cut into small pieces
- 6 cups mixed berries (blackberries, raspberries and blueberries)
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3 tablespoons fresh lemon juice
- 2 tablespoons instant tapioca
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
Instructions
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse a few times until coarse crumbs form. Pulse in the butter until just combined with some pea-size pieces remaining. Pulse in the vinegar and 2 tablespoons ice water until the dough starts to come together but is still crumbly, adding up to 2 more tablespoons ice water if needed. Turn out the dough onto a piece of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, cinnamon and allspice in a medium bowl. Work in the butter with your fingers until clumps form. Refrigerate until ready to assemble the pie.
- Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well.
- Place a baking sheet on the lowest oven rack and preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch pie plate and crimp the edge. Refrigerate until firm, at least 20 minutes.
- Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 537 |
| Total Fat | 25 g |
| Saturated Fat | 13 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 4 g |
| Sugar | 44 g |
| Protein | 5 g |
| Cholesterol | 46 mg |
| Sodium | 306 mg |
Reviews
The crust turned out beautifully. A reviewer suggested reducing the apple cider vinegar, but I thought it was fine. I recommend shaping the dough between sheets of waxed paper to shape it into a disk, then roll it out. During baking, I would recommend using foil or crust protectors half way through baking so the edges don’t get too dark. I cooled it two hours before serving, and it didn’t cut cleanly. However, it did cut cleanly the next day. So, perhaps more tapioca could help, as another reviewer mentioned. It is a tangy filling, which can be beautifully balanced with whipped cream for serving.
two tablespoons of vinegar is in error. It should be 2 teaspoons. And yes I increased the tapioca.
Love it
Made this for Thanksgiving this year and I was told over and over again that this was the best pie they’d had in a long time. I’d agree that it was great! I had juicy berries so added a little extra tapioca and didn’t use all the juice in the pie so it held together wonderfully. I would definitely recommend this recipe for pie lovers!