Berry Streusel Pie

A featured recipe in the july 2002 issue of bon appétit, this pie is my absolute favorite fruit pie! I often use the frozen berry mix from trader joe's instead of fresh berries. Preparation time does not include cooling time, but usually we can't even wait to let the pie cool for three hours! When i'm short on time, i make a no-roll pie crust and skip the crust ingredients / instructions here.

Steps

For crust:.

Blend flour , sugar , and salt in processor.

Add butter and shortening.

Using on / off turns , cut in until mixture resembles coarse meal.

Add 5 tablespoons ice water and process until moist clumps form , adding more water by teaspoonfuls if mixture is dry.

Gather dough into ball.

Flatten into disk.

Wrap in plastic and chill at least 1 hour.

For topping:.

Combine all ingredients in processor.

Process until moist clumps form.

For filling:.

Mix sugar , tapioca , and lemon juice in large bowl.

Add berries and toss gently to combine.

Let stand until tapioca softens slightly , stirring occasionally , about 45 minutes.

Preheat oven to 400f.

Roll out dough on lightly floured surface to 15-inch round.

Transfer to 9-inch-diameter glass pie dish.

Trim dough overhang to 1 inch.

Fold overhang under and crimp decoratively , forming high-standing rim.

Freeze crust 20 minutes.

Spoon filling into crust.

Crumble topping evenly over filling.

Bake pie until crust and .

Ingredients

all-purpose flour, sugar, salt, unsalted butter, vegetable shortening, ice water, golden brown sugar, whole almonds, old fashioned oats, quick-cooking tapioca, fresh lemon juice, berries