Berry Streusel Pie | Recipes

Berry Streusel Pie

(14) Ratings:
Prep Time:
Baking Time:
Makes:8 servings
Freezing:not recommended

Crumble on some fun with this delicious mixed berry pie.

Ingredients

Single Pie Crust

1 1/3 cups 325 mL Robin Hood® Original All Purpose Flour
½ tsp 2 mL salt
½ cup 125 mL Crisco® All Vegetable Shortening, well-chilled
3-6 tbsp 45 - 90 mL ice cold water

Streusel Topping

½ cup 125 mL Robin Hood Oats
½ cup 125 mL Sugar in the Raw® Natural Turbinado Sugar
½ cup 125 mL chopped walnuts (optional)
¼ cup 50 mL Robin Hood Original All Purpose Flour
½ tsp 1 mL cinnamon
¼ cup 50 mL butter, melted

Filling

6 cups 1.5 L mixed fresh berries (sliced strawberries, blueberries, raspberries, blackberries or any desired combination)
1 cup 250 mL Sugar in the Raw Natural Turbinado Sugar
3 tbsp 45 mL Robin Hood Original All Purpose Flour
1 tbsp 15 mL lemon zest

Directions

  1. Pie Crust:  Mix flour and salt in large mixing bowl.
  2. Tip

    Cold surfaces are best for a flaky pie crust. Let your little one cool things down by putting ice cubes in a freezer bag to cool the work surface before you start baking.

  3. Cut chilled shortening into 1/2-inch (1 cm) cubes.  Work in shortening cubes into flour mixture in a large bowl, using a pastry blender or two knives, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  4. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoonful (15mL), until dough is moist enough to hold together when pressed together.
  5. Bring dough together. Flatten into 1/2-inch (1 cm) thick round disk.
  6. Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days for ease in rolling.
  7. Streusel Topping: Combine topping ingredients in a small bowl. Reserve.
  8. Filling: Place filling ingredients in a large bowl. Toss gently until well combined.
  9. Preheat oven to 400°F (200°C).
  10. Roll dough from centre outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches (5 cm) wider than 9” (23cm) pie plate. Transfer dough to pie plate by loosely rolling around rolling pin. Centre the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
  11. Tip

    When rolling out your dough, put a couple drops of water down before the wax paper to make it non-slip for the little ones.

  12. Trim edges of dough leaving a ¾” (2 cm) overhang. Fold edge under. Flute dough as desired. Place on foil lined baking sheet.
  13. Place filling mixture in prepared pie plate. Top with reserved streusel mixture.
  14. Bake in preheated oven 55 to 60 minutes until topping is golden brown and mixture is bubbling. If topping is getting too brown loosely cover with foil. Cool on wire cooling rack.

Tips

  • If using frozen fruit use from frozen state. Add ¼ cup (50 mL) flour to frozen fruit mixture.

Nutritional Information

SUGAR IN THE RAW® is owned and licensed by Cumberland Packing Corp., Brooklyn, NY 11205 USA.

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