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.
