Ingredients
Scale
- 1 refrigerated pie crust dough
- 2 cups fresh blueberries
- 2 cups fresh blackberries
- 2 cups fresh raspberries
- 1 cup fresh strawberries, hulled and quartered
- 1 cup sugar
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/3 cup cornstarch
- 1 cup flour
- 1/2 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup salted butter, cold and cubed
Instructions
- Preheat the oven to 425°F.
- Prepare a 9-inch round pie pan with the refrigerated pie crust dough, folding the excess over or pinching it for a ribbon edge. Refrigerate until ready to use.
- In a large bowl, toss together blueberries, blackberries, raspberries, quartered strawberries, sugar, lemon zest, lemon juice, and vanilla extract.
- Sprinkle cornstarch over the berry mixture and gently mix to coat the berries.
- In another bowl, combine flour, sugar, ground cinnamon, and cubed salted butter. Mash together until crumbly.
- Using a slotted spoon, transfer the berry filling to the chilled crust, discarding any excess liquid. Sprinkle the crumble topping over the berry filling evenly.
- Bake for 20 minutes at 425°F, then reduce the temperature to 375°F and bake for an additional 30-35 minutes. Use a pie shield or foil to protect the crust from burning.
- Remove from the oven and cool for at least 3 hours before slicing. Serve with vanilla ice cream or whipped cream.
Notes
Ensure the berries are fresh for the best flavor.
Allow the pie to cool completely for the filling to set properly before serving.
Try adding a scoop of ice cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.