Bumbleberry Crumble Fruit Pie (Print Version)

# Ingredients:

→ Crust

01 - 2 ¼ cups flour

02 - 1 tbsp brown sugar

03 - ½ tsp salt

04 - 1/2 cup shortening, very cold and cut into cubes

05 - 1/2 cup butter, very cold and cut into cubes

06 - 6 tbsp ice water mixed with 1 tbsp white vinegar

→ Filling

07 - 6 cups mixed fruit and berries

08 - 2/3 cup sugar

09 - 3 tbsp corn starch dissolved in water

→ Crumble Topping

10 - 1 cup flour

11 - 1/3 cup brown sugar

12 - 1/3 cup cold butter

13 - 1 tsp baking powder

14 - 1/2 tsp cinnamon, optional

15 - 1/3 cup rolled oats

# Instructions:

01 - Pulse cold butter and shortening into the flour, sugar, and salt using a food processor until reduced to pea-sized pieces. Transfer to a large bowl. Sprinkle the water and vinegar mixture over the surface and toss with a fork until just incorporated. Form into 2 balls, wrap in plastic, and chill in the fridge.

02 - Roll out one dough ball into a 12-inch round and place into a 9- or 10-inch deep pie plate. Tuck excess pastry under edges and flute edges with fingers or a fork. Wrap foil around the crust edge and blind bake with weights for 15 minutes at 375°F. Remove weights and parchment paper.

03 - Add the mixed fruit and berries with the sugar to a medium saucepan. Simmer for 10-15 minutes, stirring gently. Add dissolved corn starch, stirring until thickened. Adjust corn starch as needed based on the juice content. Set aside to cool slightly.

04 - Rub flour, brown sugar, cold butter, baking powder, cinnamon, and oats together with hands until fully combined.

05 - Add the cooled fruit filling to the blind-baked crust. Sprinkle crumble topping evenly over the filling. Bake at 350°F for 1 hour or until the filling is bubbly. Cover crust edges with foil if browning too quickly.

06 - Allow the pie to cool for at least 1 hour before slicing and serving. Optionally, serve with vanilla ice cream.

# Notes:

01 - Using very cold butter and shortening ensures a flaky crust.

02 - Adjust the amount of dissolved corn starch based on the moisture content of the fruits.

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