Mixed Berry Crumb Pie

I've done it!

I've made the BEST berry pie ever and nailed the crumb crust as well!

And I'm going to tell you all how to do it too!

You will need: 

Crust:

1 recipe for Pate Brisee

1/4 cup heavy cream ( to glaze pie edges)

Filling:

1 cup sugar

1/2 cup all purpose flour

1/2 tsp cinnamon

1 cup blackberries

1 cup raspberries

1 cup blueberries

1 cup hulled and quartered strawberries

(*optional* )

you can also just buy this bag of fruit and save time*

Cinnamon Sugar Crumb Topping:

1/2 cup all purpose flour

1/3 cup firmly packed dark brown sugar

1 tsp ground cinnamon

1/4 tsp salt

5 Tbsp unsalted butter, cold and cut into 1/4 inch cubes

Directions:

Preheat the oven to 425 F.

Line a baking sheet with parchment paper and set aside.

To prepare the pie shell, on a clean, lightly floured surface, roll out half the dough with a rolling pin until it forms a 10 inch circle.

Wrap the remaining dough in plastic wrap and reserve in refrigerator for future use (up to 5 days) or freeze it.

Place the rolled out dough into the pie pan and crimp the edges. Brush the edges with heavy cream to get a nice golden brown finish.

Set it aside while you make the filling.

In a small bowl, whisk together the sugar, flour, and cinnamon. Wash and dry all of the berries thoroughly. Place berries in large bowl and sprinkle them with sugar mixture, making sure they are all coated.

Place berries evenly along the bottom of the pie crust.

Now make the crumb topping.  

In a large bowl, mix together the flour, brown sugar, cinnamon, and salt. Using a pastry blender or food processor, incorporate the butter by cutting it into the flour until the butter forms smalls, pea sized pieces.

 Sprinkle the crumb toppings over the berry filling, covering it completely.

To bake, place the pie plate on a lined baking sheet and bake for 15 minutes. Reduce heat to 375 F and continue baking for 40 minutes or until crust is golden brown and juices are bubbling.

Transfer to a wire cooling rack and allow pie to cool for 1 1/2 hours before serving. 

This is best served at room temperature. 

It will keep at room temperature overnight.

You can store it in the refrigerator for up to 4 days.

To warm it, place in 350 F oven for 10 minutes.

Recipe Source: Perfect Pies and More by Michele Stuart