For the filling: ▢ 2 cups blackberries ▢ 2 cups blueberries ▢ 2 cups raspberries ▢ 1/2 cup sugar ▢ 1/3 cup all-purpose flour ▢ 1 tbsp cornstarch ▢ 1 tbsp lemon juice ▢ 1 tbsp lemon zest ▢ 1 tsp vanilla extract For the topping: ▢ 1 cup old-fashioned oats ▢ 3/4 cup brown sugar ▢ 1/2 cup all-purpose flour ▢ 1 tsp cinnamon ▢1/4 tsp salt ▢ 9 tbsp unsalted butter, cold and cubed For the crust: ▢ 1 pie crust (homemade or store bought)

Instructions Step - 1

Preheat oven to 400 degrees. In a large mixing bowl combine the blackberries, blueberries, raspberries, sugar, flour, cornstarch, lemon juice, lemon zest, and vanilla.

Step - 2

Toss to combine until evenly coated. Place in refrigerator until needed. In a medium mixing bowl combine the oats, brown sugar, flour, cinnamon and salt.

Step - 3

Mix, then using a pastry blender, cut in the butter until pea-size clumps form. Place in refrigerator until needed.

Step - 4

Roll out or place a pre-made pie crust into a 9-inch pie dish. Press gently into the bottom of the pan, then flute the edge or crimp using a fork.

Step - 5

Add cold filling, then sprinkle on the topping. It will be a generous amount. Place in the oven and bake for 30 minutes, then cover with foil and continue baking for 20-25 minutes.

Step - 6

Remove from the oven and allow the pie to cool at room temperature for 2 1/2 hours before serving, or allow the pie to cool at room temperature for 1 hour, then 1 hour in the refrigerator before serving. ENJOY

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