• Preparation Time 20 minutes + 30 minutes refrigeration
  • Baking Time 60 minutes
  • Makes 8 servings
  • Freezing Not Recommended

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Ingredients

  • Single Pie Crust
  • 1 1/3 cups Robin Hood® Original All Purpose Flour
  • ½ tsp salt
  • ½ cup Crisco® All Vegetable Shortening, well-chilled
  • 3-6 tbsp ice cold water
  • Streusel Topping
  • ½ cup Robin Hood Oats
  • ½ cup Sugar in the Raw® Natural Turbinado Sugar
  • ½ cup chopped walnuts (optional)
  • ¼ cup Robin Hood Original All Purpose Flour
  • ½ tsp cinnamon
  • ¼ cup butter, melted
  • Filling
  • 6 cups mixed fresh berries (sliced strawberries, blueberries, raspberries, blackberries or any desired combination)
  • 3 tbsp Robin Hood Original All Purpose Flour
  • 1 tbsp lemon zest
  • 1 cup Sugar in the Raw Natural Turbinado Sugar

Serving Size: 8 servings

Directions

Serving Size: 8 servings

  • Pie Crust:  Mix flour and salt in large mixing bowl.
  • 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.
  • 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.
  • Bring dough together. Flatten into 1/2-inch (1 cm) thick round disk.
  • Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days for ease in rolling.
  • Streusel Topping: Combine topping ingredients in a small bowl. Reserve.
  • Filling: Place filling ingredients in a large bowl. Toss gently until well combined.
  • Preheat oven to 400°F (200°C).
  • 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.
  • Trim edges of dough leaving a ¾” (2 cm) overhang. Fold edge under. Flute dough as desired. Place on foil lined baking sheet.
  • Place filling mixture in prepared pie plate. Top with reserved streusel mixture.
  • 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.

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