A buttery crust overflowing with juicy raspberries, blueberries, and blackberries, all crowned with a golden almond-streusel crumble. Summer in every slice!
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Ingredients
Crust • 1 ¼ cups (160 g) all-purpose flour • ½ tsp salt • ½ cup (115 g) cold unsalted butter, cubed • 3–4 Tbsp ice water
Berry filling • 1 cup raspberries • 1 cup blueberries • 1 cup blackberries • ½ cup sugar • 2 Tbsp cornstarch • 1 Tbsp lemon juice • 1 tsp lemon zest
Almond crumble • ½ cup (65 g) flour • ¼ cup (50 g) brown sugar • ¼ cup (25 g) sliced almonds • 3 Tbsp cold butter, cubed
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Instructions 1. Make crust – Pulse flour and salt; cut in butter until pea-sized. Drizzle in ice water just until dough comes together. Chill 30 min, then roll and fit into a 9-inch pie tin. Freeze 10 min. 2. Prep filling – Gently toss berries with sugar, cornstarch, lemon juice, and zest. Pour into chilled crust. 3. Crumble topping – Rub flour, brown sugar, almonds, and butter until clumpy. Sprinkle over berries. 4. Bake – 400 °F / 200 °C for 20 min, then 350 °F / 175 °C for 25 – 30 min until bubbly and golden. Cool at least 2 hours for juices to thicken.
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