Triple Berry Pie Recipe

Directions:

1. For pie crust:
2. Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.
3. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.
4. Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
5. For Crumb Topping:
6. Combine all ingredients in the bowl of a food processor, and pulse to combine. See Photo
7. For Filling:
8. Mix berries, sugar, lemon zest and tapioca in large bowl. Let stand 15 minutes.
9. Pie Assembly:
10. Preheat oven to 375° degrees.
11. Roll the pie crust out to approximately 11″ circle. Use pie crust to line a 2-3″ deep 9″ Pie dish. Pour berry mixture into lined pie pan & top with the crumb topping (or another pie dough round if desired, crimp edges) See Photo. Use foil to wrap edges of pie dish to keep edges of pie crust from overbrowning.
12. Place pie on a baking sheet (to catch spills) and bake until crumb mixture is golden brown, and berries are bubbly, approximately 50 minutes. Let rest for 1 hour before serving.