Ingredients
½ cup fresh strawberries, sliced
½ cup fresh blueberries
1 cup fresh raspberries
1 cup sugar, divided
2 tbsp cornstarch
¾ cup all-purpose flour
1 tsp orange peel, grated
⅓ cup butter
1 *pie crust, (see Recipe Notes for recipe)
Preparation
Heat oven to 425 degrees F.
To blind bake the pie crust, line it with foil then put some beans or rice enough to completely cover the bottom of the crust. Bake it for 8 minutes or until it dries up without developing color.
In a large bowl, gently toss berries with 2/3 cup of sugar and cornstarch.
Spoon the berry mixture into the pie crust.
In a small bowl, stir the flour, 1/3 cup of sugar, orange peel, and butter with a fork until crumbly.
Sprinkle evenly over berries.
Bake for 35 to 45 minutes or until the fruit bubbles in the center.
Serve warm and enjoy!
