2/3 Cup plus 3 tablespoons sugar
2 1/2 Tbsp cornstarch
1 Tsp finely grated lemon zest
2 Tbsp fresh lemon juice
5 Cups fresh combination of mixed berries, we used blueberries, raspberries and strawberries
3/4 Cup unbleached all-purpose flour
3 Tbsp (packed) light brown sugar
1/2 Tsp cinnamon
1/4 Tsp salt
5 Tbsp unsalted butter, melted, cooled slightly
Preheat oven to 375 degrees.
For the crust we were bought a pre-made crust in a pan. To prepare we filled the pre-made crust with black-eyed peas on a layer of parchment backed aluminum foil to keep the shape of the crust while backing the dough.
Filling and Topping:
Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add berry combination and lemon juice; toss to coat and evenly distribute. Let filling stand at room temperature, tossing occasionally, until berries release their juices, 20-30 minutes.
Whisk remaining 3 tablespoons sugar, flour, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix ingredients with fingertips to blend.
Pour/spoon berry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is browning/golden, about 75 minutes. After about 30 minutes we checked in 15 minute increments to ensure the crust wasn’t burning or the mixture bubbling over. Consider lining your oven bottom or using a cookie sheet to protect against drippings/burning.
