Berry Streusel Pie - cooking recipe

Ingredients

Crust
2 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup chilled vegetable shortening, cut into 1/2-inch cubes
6 tablespoons about ice water
Topping
6 tablespoons packed golden brown sugar
6 tablespoons whole almonds
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
4 1/2 tablespoons old fashioned oats
4 1/2 tablespoons all-purpose flour
Filling
1 cup sugar
1/4 cup quick-cooking tapioca
2 tablespoons fresh lemon juice
5 cups berries (such as raspberries, blackberries, and blueberries, about 8 ounces of each)

Preparation

For crust:.
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. 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.
For topping:.
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.).
For filling:.
Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes.
Preheat oven to 400\u00b0F
Roll out dough on lightly floured surface to 15-inch round. 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.
Spoon filling into crust. Crumble topping evenly over filling.
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.
Transfer pie to rack and cool at least 3 hours. Cut pie into wedges and serve.