Okay, so this is a baked berry pie. The crust is homemade, and pretty basic… not a whole lot going on there. I did use shortening in it. It make the crust really light and flaky, but I still don’t feel good about it. The filling is sliced strawberries, blueberries, raspberries and sugar. The topping is homemade oatmeal cookie dough, made with lots of butter, brown sugar, oats, flour, a little bit of spice, and some chopped nuts.

I really liked this pie; I think oatmeal cookies and berries go together well. It’s the second time time I’ve made it, and that’s pretty rare for me. The pie wasn’t perfect, but I’ve changed the recipe and think it should be perfect now. I didn’t bake it long enough (I only did 40 minutes), in my opinion. I thought I used a little too much flour in the filling, too…. I wanted more juice. But I’m just being nitpicky. The berry-berry pie received great reviews from my family, so that’s good enough for me.

Oatmeal Cookie Berry-Berry Pie

Crust
2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
6 tablespoons cold shortening
5-6 tablespoons ice water

Filling & Topping
1 cup all-purpose flour, plus an additional 5 tablespoons
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup old fashioned oats
1/4 cup finely chopped almonds, pecans or walnuts
1/2 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 1/2 cups blueberries
1 1/4 cups raspberries
1 cup sliced strawberries

To make the crust, stir together flour, sugar and salt until combined. Knead in butter and shortening using fingertips, a fork, or a pastry blender, until butter is incorporated and mixture forms pea-sized lumps. Gradually sprinkle in water, and toss mixture together using a fork. Gather into a ball and form a flat disc; wrap in plastic wrap and chill for 30 minutes in the refrigerator.

Preheat oven to 350 degrees F. Roll pie dough out onto a lightly floured surface, using a rolling pin, and fit into a 9-inch pie plate. Fold outer edges under, form a rim, and flute.

To make the filling and topping, in a medium sized mixing bowl, sift together 1 cup flour, baking powder, salt, cinnamon and ginger; stir in oats and almonds until well combined.

In a large mixing bowl using a mixer on medium speed, beat together butter and brown sugar until creamy, about 1 minute. Beat in egg and vanilla until combined. Reduce mixer speed to low and beat in flour mixture until just combined; set aside.

In a large mixing bowl, stir together additional 5 tablespoons flour, granulated sugar, blueberries, raspberries and strawberries until well combined; pour berries into pie shell. Evenly dot top of berries with spoonfuls of oatmeal cookie dough mixture. Bake 35-40 minutes, or until golden brown. Lightly cover pie with foil, and bake an additional 20 minutes.

Cool on a wire rack for 1 hour before slicing.

Makes 8-10 servings