Prep Time 25 min
Cook Time 55 Min
Servings 8 servings
Difficulty Easy

Ingredients

  • 1 Single-Crust
  • 3/4 cup sugar
  • 1/3 cup water
  • 1/4 cup cornstarch
  • 1/4 tsp. salt
  • 1 cup blueberries
  • 3 1/2 cups mixed berries (such as blackberries, raspberries and quartered strawberries)
  • 1 tbsp. lemon juice
  • CRUMB TOPPING
  • 1/2 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/3 cup Crisco® All-Vegetable Shortening
  • 1/3 cup quicking-cooking or old-fashioned oats
  • Whipped cream or vanilla ice cream

Directions

  • Step 1

    PREPARE Single-Crust Pie Crust according to recipe instructions. Line 9-inch pie plate with crust. Trim and flute edges. Chill until ready to use.

  • Step 2

    HEAT oven to 425°F. For filling, combine sugar, water, cornstarch and salt in medium saucepan. Whisk until smooth. Stir in blueberries. Cook over high heat, stirring constantly, until mixture comes to a boil. Reduce heat; simmer 2 minutes, stirring constantly. Remove from heat. Stir in mixed berries and lemon juice until evenly coated. Set aside.

  • Step 3

    For topping, COMBINE flour, brown sugar, cinnamon and salt in medium bowl. Cut in shortening with pastry blender or fork until mixture is crumbly. Stir in oats.

  • Step 4

    SPOON filling into prepared pie crust, spreading evenly. Top evenly with crumb topping.

  • Step 5

    BAKE on lowest rack 10 minutes. Reduce oven temperature to 350°F. Bake an additional 45 minutes or until crust is golden brown and filling is bubbly. Cool completely on wire rack. Garnish with whipped cream or ice cream.

Serving size
()

  • Calories 0
  • Calories from Fat0g
  • Total Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 0mg
  • Total Carbohydrates 0g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet