Mixed Berry Pie with Ginger, Orange, and Almond Streusel

Ingredients

• 0.8 cup flour 
• 1 cup almonds sliced
• 5 ounces blackberries fresh
• 17 ounces blueberries fresh
• 3 tablespoons cornstarch 
• 2 tablespoons candied ginger finely chopped
• 2 tablespoons water ()
• 1 tablespoon juice of lemon fresh
• 1 teaspoon orange zest finely grated
• 9 ounces raspberries fresh
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 6 tablespoons butter unsalted chilled cut into 1/4-inch cubes ()
• 1 tablespoon milk whole

Equipment

• bowl
• oven
• whisk
• pie form

Directions

1. Whisk flour, sugar, and salt in mediumbowl to blend.
2. Add butter and rub in withfingertips until mixture resembles coarsemeal.
3. Add 2 tablespoons ice water and stirwith fork until mixture is evenly moistened,adding more ice water by teaspoonfuls ifmixture is dry. Gather dough into ball; flatteninto disk. Wrap dough in plastic and chill atleast 1 hour. DO AHEAD: Can be made 2 daysahead. Keep chilled. Soften dough slightly atroom temperature before rolling out.
4. Blend flour, sugar,crystallized ginger, orange peel, and salt inprocessor.
5. Add butter; using on/off turns,blend until coarse crumbs form. Blend inmilk (mixture will resemble moist coarsecrumbs).
6. Transfer mixture to medium bowl.Stir in almonds. DO AHEAD: Can be made 1day ahead. Cover and chill.
7. Position rack in center of oven andpreheat to 400°F.
8. Place rimmed bakingsheet in bottom of oven to catch any possiblespills from pie.
9. Roll out dough on lightlyfloured surface to 12-inch round.
10. Transferto 9-inch-diameter glass pie dish. Turn piecrust edge under, forming high-standingrim extending 1/4 inch above sides of pie dish;crimp edge decoratively. Freeze crust whilemaking filling.
11. Gently toss blueberries,raspberries, blackberries, 1/2 cup sugar,and lemon juice in large bowl.
12. Let stand10 minutes.
13. Mix cornstarch and remaining2 tablespoons sugar in small bowl.
14. Addto berry mixture and toss gently to coat.
15. Transfer berry mixture to crust, moundingslightly in center.
16. Bake 30 minutes.
17. Remove pie from oven and reduce oventemperature to 375°F.
18. Sprinkle streuseltopping evenly over berry pie filling.Return pie to oven and bake until crust isgolden brown and berry juices are bubblingthickly, about 40 minutes.
19. Transfer pie torack and cool completely.