Mixed Berry Streusel Pie
From Cook's Country
Fresh berries guarantee a pie with great flavor, but their juices can make for a sodden crust and streusel. We wanted a pie that avoided this pitfall and featured intense berry flavor, that would slice neatly and that would have a crisp crust and crunchy streusel topping. A hybrid dough made by replacing some of the flour in our No-Fear Pie Crust recipe with graham cracker crumbs resulted in rich graham flavor and sufficient sturdiness. For intense berry flavor without too much liquid, we cooked a portion of the berries with sugar and lemon zest in a saucepan until syrupy. (A spatula dragged through the mixture should leave a trail when it’s thick enough.) To further tighten the filling, we tossed the cooked berry mixture with the remaining fresh berries and tapioca, which tasters appreciated for its ability to thicken without calling attention to itself. The raw pie dough formed the base of the streusel topping—simply fortifying the dough with oats for texture and brown sugar for sweetness before sprinkling the streusel on top made it an ideal component of our pie.
Serves 8 to 10
While any combination of strawberries, blackberries, blueberries, and raspberries will work here, we recommend using no more than 2 cups of strawberries, which tend to be watery. If your berries aren’t sweet enough, you can add an extra 1/4 cup of sugar to the filling in step 3.
The recipe you requested is for
Members Only.
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists
-
EQUIPMENT
Pie Plates -
EQUIPMENT
Food Processors -
TASTE TEST
Graham Crackers -
TASTE TEST
Rolled Oats
