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Ingredientes
- 2 1/4 c. all purpose flour
- 1 Tbsp. sugar
- 1/2 tsp salt
- 7 Tbsp. chilled unsalted butter cut 1/2" cubes
- 1/3 c. chilled solid vegetable shortening cut 1/2" cubes
- 6 Tbsp. ice water - (about)
- 6 Tbsp. golden sugar - (packed)
- 6 Tbsp. whole almonds
- 6 Tbsp. chilled unsalted butter - (3/4 stick) cut 1/2" cubes
- 4 1/2 Tbsp. old-fashioned oats
- 4 1/2 Tbsp. all purpose flour
- 1 c. sugar
- 1/4 c. quick-cooking tapioca
- 2 Tbsp. fresh lemon juice
- 5 c. assorted fresh berries (such as raspberries/ blackberries/ and blueberries abt 8 ounce of each)
Direcciones
- For crust: Blend flour, sugar, and salt in processor. Add in butter and shortening; using on/off turns, cut in till mix resembles coarse meal. Add in 5 Tbsp. ice water and process till moist clumps form, adding more water by teaspoonfuls if mix is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerateat least 1 hour.
- For topping: Combine all ingredients in processor. Process till moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)
- For filling: Mix sugar, tapioca, and lemon juice in large bowl. Add in berries and toss gently to combine. Let stand till tapioca softens slightly, stirring occasionally, about 45 min.
- Preheat oven to 400 degrees. Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim. Freeze crust 20 min.
- Spoon filling into crust. Crumble topping proportionately over filling. Bake pie till crust and topping are golden and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 min. Transfer pie to rack and cold at least 3 hrs. (Can be made 8 hrs ahead. Let stand at room temperature.) Cut pie into wedges and serve.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 8 servings | |
| Calories 592 | |
| Calories from Fat 254 | 43% |
| Total Fat 28.95g | 36% |
| Saturated Fat 13.98g | 56% |
| Trans Fat 2.86g | |
| Cholesterol 50mg | 17% |
| Sodium 153mg | 6% |
| Potassium 220mg | 6% |
| Total Carbs 80.11g | 21% |
| Dietary Fiber 5.9g | 20% |
| Sugars 41.21g | 27% |
| Protein 5.9g | 9% |
