(3/4 stick) butter, chilled and cut into 1/2" cubes
unbleached white flour
Fool Proof Pie Dough (in this cookbook), 1/2 batch
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).
TOPPING: Combine all ingredients in food processor. Process until moist clumps form. If you don't have a food processor, chop the almonds finely with a knife, mix all remaining topping ingredients with a pastry cutter until well blended.
Preheat oven to 400°F.
Roll out pre-made pie crust on lightly floured surface to 15" round. Transfer to 9" diameter glass pie dish and trim dough overhang to 1". Fold overhang under and crimp.
Spoon filling into crust, crumble topping over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if edges brown too quickly, about 45-55 minutes. Transfer pie to rack and cool at least 3 hours. Cut pie into wedges and serve.
Yield: 8 Servings.
Source: Kroger's Private Selection Triple Berry Medley Frozen Fruit Bag