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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Pie
Cuisine American

Ingredients
  

PIE CRUST

  • 6 cups  flour
  • 1 tsp  baking powder
  • 1 tsp  salt
  • 1 cup unsalted butter, cut into small chunks
  • 1 cup vegetable shortening
  • 1  egg
  • 1 tbsp white vinegar
  • 1 cup ice cold water, enough to fill the cup with the egg and vinegar in it.
  • Mix the flour, salt and baking powder in a large bowl.  Add the shortening and butter and using a hand pastry blender, mix well. 
  • Whisk the egg in a cup, add the vinegar and enough water to fill the cup.  Pour onto the flour mixture and blend well.
  • Roll out the dough evenly on your counter until it is the right size to fit your pie pan.Unroll the pie crust, gently pushing it into a well greased pie plate.
  • Prick the bottom crust a few times with a fork. Bake 8 to 10 minutes or until light brown at 450°F.

Mixed Berry Filling

  • 7 cups raspberries, blackberries and blueberries
  • 1/2 cup light brown sugar
  • 1/3 cup granulated sugar
  • 2 1/2 tbsps tapoica flour
  • 1 small granny smith apple
  • 1/2 tsp sea salt
  • Zest and juice from half of a lemon

Instructions
 

  • On a floured work surface, roll out the chilled dough until you have a circle 12 inches in diameter.
  • Place the dough onto the pie dish. Fold and tuck the dough on the edges to create an outer ridge. Flute the edge, or crimp with a fork. Refrigerate until ready to use.

HOW TO MAKE THE CRUMBLE TOPPING...

  • In the bowl of a food processor, combine the flour, brown sugar, cinnamon and salt. Pulse to combine.
  • Add the cold the butter to the flour mixture, and pulse until the mixture starts to form large crumbs. Place in the fridge to keep cold while preparing the berry filling.

LET'S MAKE THE BERRY FILLING.....

  • Preheat the oven to 400F and place a rimmed baking sheet, to catch any juices, on the oven rack.
  • Place 3 ½ cups berries in a large saucepan and set over medium heat.  Use a potato masher to mash and break up the berries. 
  • Cook the mixture, stirring occasionally until the mixture is thickened and reduced to 1 ½ - 1 ¾ cups.  Let cool slightly while preparing the remainder of the filling.
  • In a large bowl, combine both sugars, tapioca flour, salt, lemon juice, and remaining 3 ½ cups of berries.
  • Peel and grate the apple on a box grater. Place the apple in a clean kitchen towel and wring out as much liquid as you can. Place the grated apple in the bowl with the uncooked berry/sugar mixture and mix to combine.
  • Add the cooked, and slightly cooled berries to the mixture and stir until well combined.Pour the berry mixture into the chilled pie dough. Top the pie with the chilled crumble topping.
  • Place pie on the baking sheet and bake 30 minutes.  Reduce temperature to 350F and continue to bake until the juices bubble, 30-35 minutes. 
  • Cool to room temperature, about 3-4 hours, before serving.
  • Adapted from the Little Vintage Baking Company.
Keyword triple berry crumble pie