A delicate and flaky crust filled with a mix of your favorite berries, and topped with crunchy streusel for a simple summer dessert that really pops.
Add the ingredients to the bowl of a stand mixer set with the paddle attachment.
Add the sliced butter to the dry ingredients, and gently stir until well coated.
Mix until it resembles coarse crumbs.
If your dough looks too dry, you can add a little more water.
Remove the dough from the bowl and shape it into a disk about 1 inch thick. Wrap the dough in plastic wrap and refrigerate.
Set the oven to bake at 375°F/ 190°C (not convection) and adjust the rack to the middle. While the oven preheats, lightly coat the baking sheet with nonstick spray and line with parchment paper.
Mix in a small bowl until well combined and set aside.
Add all the berries to a medium bowl. If the blackberries are too large you can cut them in half.
Add to the berries.
Toss with the berries until well combined, making sure not to mash the berries too much. Set aside.
Roll the dough until it is about 1/8 inch thick and big enough to cover the bottom of the pie dish. Lay the dough over the dish and gently push down to cover the bottom, sides and rim of the dish. Trim any excess.
Evenly distribute the filling in the pie dish. Do not overfill.
Evenly distribute the streusel over the berries.
Transfer the pie to the prepared baking sheet, then place in the oven and bake for 55 minutes, or until the crust is a deep golden brown and some of the juices start to bubbles of the sides.
Turn the heat off, then transfer the pie to a heat-proof surface and allow it to cool for 1-3 hours.
Once set, cut the pie and serve alongside whipped cream, ice cream or a cup of coffee.
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