Berry Streusel Pie

Ingredients

• 4.5 tablespoons flour 
• 5 cups blackberries fresh assorted (such as raspberries, blackberries, and blueberries; 8 ounces of each)
• 6 tablespoons brown sugar packed ()
• 6 tablespoons water ()
• 2 tablespoons juice of lemon fresh
• 4.5 tablespoons oats 
• 0.3 cup cooking tapioca 
• 0.5 teaspoon salt 
• 0.3 cup shortening chilled cut into 1/2-inch cubes
• 1 cup sugar 
• 6 tablespoons butter unsalted chilled cut into 1/2-inch cubes ()
• 6 tablespoons almonds whole

Equipment

• bowl
• oven
• aluminum foil
• pie form

Directions

1. Blend flour, sugar, and salt in processor.
2. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal.
3. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
4. Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)
5. Mix sugar, tapioca, and lemon juice in large bowl.
6. Add berries and toss gently to combine.
7. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Preheat oven to 400°F.
8. Roll out dough on lightly floured surface to 15-inch round.
9. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim. Freeze crust 20 minutes.
10. Spoon filling into crust. Crumble topping evenly over filling.
11. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes.
12. Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead.
13. Let stand at room temperature.)
14. Cut pie into wedges and serve.