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Ingredients
- 1 premade rectangular pie dough
Filling
- 4 cups strawberries, sliced
- 4 cups blueberries
- 4 cups raspberries
- 1 cup sugar
- 1 ½ teaspoons lemon zest
- ⅓ cup ground instant tapioca
- ½ teaspoon salt
Crumble
- 1 ¼ cup flour
- ½ cup brown sugar
- ¼ granulated sugar
- 1 teaspoon lemon zest
- ¾ cup butter, softened
- ½ teaspoon salt
Preparation
- Preheat oven to 400 degrees F. Fit pie dough to a jelly roll pan (or sheet pan with lip), then crimp the dough edges as desired.
- For the filling: add all berries to a large bowl and combine with sugar, lemon zest, and salt. Add ground tapioca and toss to combine.
- For the crumble: in another small bowl, mix together flour, sugar, lemon zest, and salt and mix to combine. Add softened butter and use a fork to combine until crumbles form, don’t overmix.
- Transfer fruit filling into the prepared pie dough and spread into an even layer. Sprinkle crumble over top.
- Bake for 40-45 minutes or until crust is golden and the filling is bubbling.