• Baking Time 60 minutes
  • Prep Time 20 minutes
  • Makes 8 servings
  • Freezing Not Recommended

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Ingredients

  • Crust:
  • 1 1/3 cups Robin Hood® Original All Purpose Flour
  • 1/2 tsp salt
  • 1/2 cup Crisco® All Vegetable Shortening, well-chilled
  • 3-6 tbsp cold water
  • Streusel Topping:
  • 1/2 cup Robin Hood® Oats
  • 1/2 cup SUGAR IN THE RAW® Natural Turbinado Sugar
  • 1/2 cup chopped walnuts (optional)
  • 1/4 cup Robin Hood® Original All Purpose Flour
  • 1/2 tsp cinnamon
  • 1/4 cup butter, melted
  • Filling:
  • 5 cups mixed fresh berries (sliced strawberries, blueberries, raspberries, blackberries or any desired combination)
  • 1/2 cup sugar
  • 1/3 - 1/2 cup Robin Hood® Original All Purpose Flour, depending on juiciness of fruit
  • 2 tbsp lemon or orange juice

Serving Size: 8 servings

Directions

Serving Size: 8 servings

  • Pie Crust: Mix flour and salt in large mixing bowl. Cut in shortening with a pastry blender or two knives until mixture resembles coarse crumbs. Mix in 3 tbsp (45 mL) water, plus enough additional water to form a dough that is moist enough to hold together. Remove to floured surface and flatten into 1/2" (1 cm) round disk. Cover with plastic wrap while preparing streusel.
  • Streusel: Combine ingredients in small bowl. Set aside.
  • Filling: Place filling ingredients in a large bowl. Toss gently until well combined.
  • Preheat oven to 400°F (200°C). Roll dough on floured surface into a circle 2-inches (5 cm) wider than 9" (23cm) pie plate. Transfer dough to pie plate. Trim edges of dough leaving a 3/4" (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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