Wednesday, July 14, 2010

Week 10: Celebrating Berry Season

This week's pie was a three-berry pie with a streusel crust. In many ways it reminded me of "Tom's Cheery Cherry Cherry Berry Pie" except that there were more berries instead of the cherries.

My daughter asked for this kind of a pie for her last week in Oregon. She is now off to Walt Disney World for the next several months and then plans to move to New York City.

For this week's decision on who to give the pies to, I decided to post a picture of my pie on Facebook, and take pies to the first couple of people who replied who lived close enough.

One of the first people was my neighbor down the street. I had to try to get her a pie twice, because the first time she wasn't home. I gave her a little bit of a hard time about that. But she had to get her daughter to dance class. When I was finally able to drop it off, she was home alone. She said she ate some as her dinner.

I told the other person I could bring her a pie, and she offered to pay me for it. She hadn't read my blog to see what it was all about. She was surprised that I was giving away pies! Her family was quite happy to get a pie, and we talked Scouts for a while.

Three-Berry Pie with Crumb Topping

6-8 Servings
Prep: 15 min.
Bake: 45 min.


• 1-1/2 cups fresh or frozen blueberries
• 1-1/2 cups fresh or frozen blackberries
• 1-1/2 cups fresh or frozen elderberries or raspberries
• 1 tablespoon lemon juice
• 1 cup sugar
• 4 tablespoons quick-cooking tapioca
• 1 unbaked pastry shell (9 inches)

• 1 cup all-purpose flour
• 1 cup sugar
• ½ tsp salt
• 1/2 cup butter, softened


In a large bowl, sprinkle berries with lemon juice. Combine sugar and tapioca. Add to berries; toss gently to coat. Let stand for 15 minutes. Spoon into pastry shell.

For topping, combine flour, salt and sugar in a small bowl. Cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 45 minutes or until filling is bubbly and topping is browned. Cool on a wire rack. Yield: 6-8 servings.