Delicious Mixed-Berry Crisp Pie
Indulge in the delightful flavors of summer with this Delicious Mixed-Berry Crisp Pie. Bursting with an assortment of juicy fresh berries and topped with a sweet, crumbly streusel, this pie is the perfect dessert for any occasion. The combination of graham cracker crust and buttery oat topping creates a delicious texture that complements the tangy sweetness of the berries. Serve it chilled or warm with a scoop of vanilla ice cream for an unforgettable treat that friends and family will love. Whether it's for a special celebration or a casual gathering, this pie is sure to impress your guests.
N/A
Servings
400
Calories
12
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (none)
graham crackers
9 (broken into rough pieces)
salt
1/2 teaspoon (none)
unsalted butter
12 tablespoons (cut into 1/2-inch pieces and softened)
cream cheese
2 ounces (cut into 1/2-inch pieces)
vanilla extract
1 teaspoon (none)
old fashioned oats
1/2 cup (none)
light brown sugar
1/2 cup (packed)
mixed fresh berries
6 cups (see note for types of berries)
granulated sugar
3/4 cup (none)
grated lemon zest
1/2 teaspoon (none)
minute tapioca
3 tablespoons (none)
Instructions
1
Begin by greasing a 9-inch pie plate and setting aside.
2
For the crust: In a food processor, combine the all-purpose flour, graham crackers, and salt. Process until finely ground. Add the softened butter, cream cheese, and vanilla extract, pulsing until a dough forms.
3
Remove 2 cups of the dough and set aside. Turn out the remaining dough onto a lightly floured surface, flatten it into a 6-inch disk, and transfer to the prepared pie plate. Press the dough evenly into the pie plate, fluting the edges nicely. Cover with plastic wrap and refrigerate until firm, at least 1 hour, or up to 24 hours.
4
For the streusel: Add the old-fashioned oats and brown sugar to the remaining dough in the food processor. Pulse until the mixture resembles coarse meal. Transfer to a bowl and use your fingers to pinch the topping into peanut-sized clumps. Cover and refrigerate the streusel until ready to use.
5
For the filling: Preheat your oven to 350°F (175°C), adjusting the oven rack to the lowest position. In a saucepan over medium-high heat, cook 2 cups of mixed berries until they release their juices, about 3 minutes. Stir in the granulated sugar and lemon zest, simmering until the mixture thickens, about 5 minutes. Let cool for 5 minutes, then gently toss with the remaining mixed berries and the tapioca in a large bowl until well combined.
6
Pour the berry mixture into the chilled pie crust, spreading it evenly. Scatter the oat mixture over the top of the pie.
7
Bake the pie on a rimmed baking sheet until the fruit is bubbling around the edges and the streusel topping is browned and crisp, about 45 to 55 minutes.
8
Allow the pie to cool on a wire rack for 30 minutes, then refrigerate until set, at least 2 hours or up to 24 hours. Serve chilled or warmed, preferably with a scoop of vanilla ice cream.
Nutrition Information
20
Fat
56
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Delicious Mixed-Berry Crisp Pie.
How many calories are in a serving of this pie?
There are 400 calories in each serving.
What are the primary ingredients in the crust?
The crust is made using all-purpose flour, graham crackers, salt, unsalted butter, cream cheese, and vanilla extract.
How many cups of mixed berries are required?
The recipe requires 6 cups of mixed fresh berries.
What is the fat content of this dessert?
This pie contains 20 grams of fat per serving.
What size pie plate should be used?
You should use a 9-inch pie plate.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How long does the pie need to bake?
Bake the pie for approximately 45 to 55 minutes until the fruit is bubbling and the topping is browned.
What are the carbohydrate and protein counts per serving?
Each serving contains 56 grams of carbohydrates and 4 grams of protein.
How is the streusel topping made?
The streusel is made by pulsing old-fashioned oats and brown sugar with reserved crust dough until it resembles coarse meal, then pinched into peanut-sized clumps.
How long must the pie crust refrigerate before filling?
The crust should be refrigerated for at least 1 hour, or up to 24 hours.
What is the purpose of minute tapioca in this recipe?
Minute tapioca is used in the filling to help thicken the berry juices.
Does the recipe include any citrus?
Yes, it includes 1/2 teaspoon of grated lemon zest in the filling.
How many graham crackers are needed?
You will need 9 graham crackers, broken into rough pieces.
What kind of sugar is used for the berry filling?
Granulated sugar is used to sweeten the berry filling.
How long should the pie cool before refrigeration?
The pie should cool on a wire rack for 30 minutes before being moved to the refrigerator.
How long does the pie need to set in the refrigerator?
It needs to refrigerate for at least 2 hours or up to 24 hours to set properly.
What is the recommended serving suggestion?
It is best served chilled or warmed with a scoop of vanilla ice cream.
What type of oats should I use for the topping?
The recipe specifies old-fashioned oats.
How much butter is used in the dough?
The recipe calls for 12 tablespoons of unsalted butter, softened and cut into pieces.
What should the oven rack position be for baking?
The oven rack should be adjusted to the lowest position.
How many total ingredients are in the recipe?
There are 12 ingredients in total.
What tags are associated with this recipe?
Tags include pie, dessert, berries, summer dessert, baking, streusel, and fruit pie.
Can I use light brown sugar in the crust?
Light brown sugar is used specifically in the streusel topping rather than the base crust dough.
What is the first step in preparing the filling?
The first step is to cook 2 cups of the mixed berries in a saucepan until they release their juices.
How do you prepare the pie plate?
Grease a 9-inch pie plate and set it aside before starting the dough.
Is salt included in the ingredient list?
Yes, 1/2 teaspoon of salt is included in the dough mixture.
How is the dough shaped into the pie plate?
Turn the dough onto a floured surface, flatten into a 6-inch disk, transfer to the plate, and press evenly while fluting the edges.
What kind of cream cheese should be used?
The recipe uses 2 ounces of cream cheese, cut into 1/2-inch pieces.
Is it okay to use a food processor for this recipe?
Yes, a food processor is recommended for both the crust dough and the streusel topping.