Easy as Triple Berry Pie

     For my very first post, I'm making one of my most requested recipes. No matter how picky some people are, everyone seems to love this pie. For some reason, people all seem to assume that baking a pie is a very complicated and time-consuming process, which it really is not.  The most annoying part is making the crust, so here's a radical idea: Let's don't and say we did!  Someday I'll share my own piecrust recipe on here, but today I want to keep it simple so that people are more motivated to try this recipe.  So let's let the good folks at Pillsbury do what they do best, and you can be enjoying a warm slice of triple berry pie in just a little over an hour.

INGREDIENTS:
1 box of refrigerated pre-made pie crusts
Filling:
1 regular-sized box of strawberries
2 small boxes of blueberries
2 small boxes of blackberries
1/2 cup brown sugar
1/4 cup cornstarch
2 tablespoons flour
1 1/2 teaspoons cinnamon

Crumble Topping:
2/3 cup flour
2/3 cup whole oats
2/3 cup brown sugar
2/3 cup chopped walnuts
1 stick of very cold butter

Directions:
1. Spray a 9 inch glass pie plate with pam and preheat oven to 350.
2. Carefully unroll one of the pie crusts and fit it into the pan. Set aside.
3. For filling, wash all the berries, cut the tops off the strawberries and slice them in half. If they're those giant mutant strawberries, cut them in thirds. Mix all berries in a large bowl.
4. In a smaller bowl, mix the brown sugar, flour, cornstarch, and cinnamon.
5. Add the dry mixture to the berries and gently toss.
6. Add the berries to the pie plate.

7. For the topping, you need to combine all of the dry ingredients with the butter until the texture looks like small peas. To do this, you have three options: a) Pulse the mixture in a food processor. b) Use a pastry cutter to do it by hand. (My favorite method) or c) use two butter knives.  Whatever you do, don't just use your hands because then the butter will melt and the texture won't be right.  It should look like this: 

 

8. Use your hands to cover the pie with the crumble. Use all of it!

9. Bake for one hour, until the top is golden brown.  

10. I HIGHLY recommend letting the pie cool for an hour, then refrigerating it for at least 2 more hours before slicing into it. Otherwise, you may end up with pie soup. Remember you can always warm up each slice later and serve it with ice cream.

     I hope you try this out and love it as much as I do! I'm going to do my best to add one new recipe to this blog every day, at least for the summer.  Come back tomorrow to see what I made my mom for Mother's Day.