Ingredients
- Crust
- 2 1/2 cups all purpose flour
- 1 tbs sugar
- 1/2 tsp salt
- 7 tbs chilled unsalted butter, cut into 1/2-inch cubes
- 1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
- 6 tbs (about) ice water
- Topping
- 6 tbs (packed) golden brown sugar
- 6 tbs whole almonds
- 6 tbs (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 4 1/2 tbs old-fashioned oats
- 4 1/2 tbs all purpose flour
- Filling
- 1 cup sugar
- 1/4 cup quick-cooking tapioca
- 2 tbs fresh lemon juice
- 5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 ounces of
- each)
Preparation
Step 1
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, addi.ng more water by teaspoonfuls if mixture is ciry. Gather dough
into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
Topping:
Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)
Filling: Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirling occasionally, about 45 minutes.
Preheat oven to 400°.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 topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes, Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.