Berry Streusel Pie
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 60 mins
Total time: 1 hour 25 mins
  • Crust:
  • 1¼ cups all purpose flour
  • 1 tablespoons sugar
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 3½ - 4 tablespoons ice water
  • Filling:
  • 1½ pints blueberries, picked through, washed and dried
  • 3 – 6 ounce packages red raspberries, washed and dried
  • ¾ cup sugar
  • ½ cup all purpose flour
  • 2 tablespoons unsalted butter, cut into little pieces
  • Streusel topping:
  • ¾ cup all purpose four
  • ⅓ cup old fashioned oats
  • ⅓ cup light brown sugar
  • 2 tablespoons sugar
  • ¼ teaspoon ground cinnamon
  • 6 tablespoons unsalted butter
  1. For the crust:
  2. Combine the flour and sugar in a food processor. Pulse on/off to mix. Add the butter and pulse on/off until the mixture is the consistency of coarse meal. While using the pulse on/off button, add the ice water 1 tablespoon at a time and mix just until the dough becomes a ball. The dough should not be wet and sticky.
  3. Transfer the dough to a piece of wax paper. Flatten the dough into a disc and wrap the in the wax paper. Refrigerate for at least one hour.
  4. Preheat oven to 375º. Set aside 9” pie plate.
  5. For the filling:
  6. Gently combine all of the filling ingredients in a bowl and set aside while rolling crust.
  7. For the streusel topping:
  8. Stir the flour, oats, light brown sugar, sugar and cinnamon together in a small bowl. Cut the butter into pieces and blend the ingredients together.
  9. Roll out the dough, either on a lightly floured surface or between sheets of wax paper, so that it is large enough to fit into pie plate with a small overhang of pie crust. Spray the pie plate with nonstick cooking spray. Transfer the dough to the pie plate and fold the extra dough under the top. Flute the edge with your fingers or a fork.
  10. Gently transfer the berries, along with any of the flour/sugar mixture that may be at the bottom of the bowl, to the pie. Spoon the streusel topping evenly over the berries. Keep the streusel over the berries and not on the crust edges.
  11. Place a piece of aluminum foil on the oven rack. Bake the pie on the foil in 375° oven for 60 minutes. Remove from oven and cool completely on a cooling rack.
  12. Betsy's tibit:
  13. Vanilla ice cream is fabulous with Berry Streusel Pie.
Additional time is needed for the dough to rest in the refrigerator.
Recipe by Desserts Required at