Berry-Pear Crisp Pie

Ingredients

• 1 cup blueberries fresh
• 0.5 cup brown sugar packed
• 0.5 cup butter softened
• 3 tablespoons cornstarch 
• 0.5 cup flour all-purpose
• 0.3 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 1 tablespoon juice of lemon 
• 3 cups pears cored ripe peeled thinly sliced
• 1 cup oats 
• 1 cup raspberries fresh
• 1 box pie crust dough refrigerated softened
• 8 servings whipped cream 
• 0.5 cup walnut pieces chopped

Equipment

• bowl
• baking sheet
• baking paper
• oven
• wire rack
• hand mixer
• aluminum foil

Directions

1. Heat oven to 425F. Unroll crust.
2. Place in 9-inch glass pie plate; flute edges. Line crust with 10-inch round of cooking parchment paper or foil. Fill with dried beans or pie weights.
3. Bake 8 to 9 minutes or until crust is set.
4. Remove parchment and beans. Cover edge of crust with strips of foil to prevent excessive browning.
5. Bake 6 to 7 minutes longer or until crust is golden. Cool completely on cooling rack, about 15 minutes.
6. In large bowl, gently toss filling ingredients. Spoon filling into pastry-lined pie plate.
7. In large bowl, beat topping ingredients with electric mixer on medium-low speed until crumbly.
8. Sprinkle topping evenly over filling.
9. Line cookie sheet with foil.
10. Place pie plate on foil-lined cookie sheet. Cover pie with foil; bake 15 minutes. Reduce heat to 375F; bake 45 to 50 minutes longer or until bubbly.
11. Remove foil from pie; bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, 2 to 3 hours.