Summer Berry Crisp Pie

November 22, 2013 by Kenmore


preparation time
0 mins

cook time




0.33 cup all-purpose flour Pie Crust

0.5 teaspoons salt Pie Crust

0.5 cup butter flavored shortening Pie Crust

3 tablespoons ice cold water Pie Crust

2 cup frozen blueberries Filling

0.75 cup frozen, unsweetened raspberries Filling

0.75 cup unsweetened strawberries, cut into bite size pieces Filling

0.5 cup sugar Filling

5 tablespoons flour Filling

0.25 teaspoons cinnamon Filling

1 teaspoons vanilla Filling

2 teaspoons lemon juice Filling

2 tablespoons butter, cut into small pieces Filling

1 cup flour Topping

0.75 cup quick cooking oatmeal Topping

0.75 cup sugar Topping

0.25 cup cold butter Topping


Step 1: Crust

Preheat oven to 350. Combine flour and salt into a medium mixing bowl. Cut in the shortening with a fork or a pastry blender.

Step 2: Crust

Gradually add just enough ice cold water to hold dough together. Form into a ball.

Step 3: Crust

Roll out onto a lightly floured surface until it is an 11-inch disk. Transfer, by folding into quarters, to a 9 to 9-1/2 inch glass pie pan. Cut any edges that overlap the pan to equal just beyond the pan, and flute the edges.

Step 1: Filling

Gently combine all the filling ingredients, except for the butter and lemon juice, until well-blended (be careful not to break up the berries).

Step 2: Filling

Spread in an unbaked pie shell; sprinkle with lemon juice and dot with butter.

Step 1: Topping

Combine flour, oatmeal, and sugar.

Step 2: Topping

Cut in cold butter.

Step 3: Topping

Sprinkle evenly over the top of the berries.

Baking and Finishing:

Bake in 375 oven for 55 - 60 mins or until center tests done and crust and top of the pie are golden brown. Check after 25 mins. If the crust is browning too quickly, cover loosely with aluminum foil. Remove foil 10 mins before removing the pie from the oven to allow the crust to finish browning. Allow to cool before cutting.


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