Table of Contents

  • 1 premade rectangular pie dough
  • 4 cups strawberries, sliced
  • 4 cups blueberries
  • 4 cups raspberries
  • 1 cup sugar
  • 1 ½ teaspoons lemon zest
  • ⅓ cup ground instant tapioca
  • ½ teaspoon salt
  • 1 ¼ cup flour
  • ½ cup brown sugar
  • ¼ granulated sugar
  • 1 teaspoon lemon zest
  • ¾ cup butter, softened
  • ½ teaspoon salt
  1. Preheat oven to 400 degrees F. Fit pie dough to a jelly roll pan (or sheet pan with lip), then crimp the dough edges as desired.
  2. For the filling: add all berries to a large bowl and combine with sugar, lemon zest, and salt. Add ground tapioca and toss to combine.
  3. For the crumble: in another small bowl, mix together flour, sugar, lemon zest, and salt and mix to combine. Add softened butter and use a fork to combine until crumbles form, don’t overmix.
  4. Transfer fruit filling into the prepared pie dough and spread into an even layer. Sprinkle crumble over top.
  5. Bake for 40-45 minutes or until crust is golden and the filling is bubbling.

By Admin

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