Whatever the berry, here's how to make a pie

By: | Inside NoVA
Published: July 29, 2009

Summer brings an abundance of berries that scream out to be turned into pie. But unless you're looking to quash your lazy days mojo, you need a pie recipe that gets you out of the kitchen. Fast.

Hence this all-purpose berry pie that comes together in about 10 minutes. Then it can bake and cool while you chill by the pool.

This recipe (which calls for a refrigerated or frozen crust) works with any berry variety, including blends. Also try adding chopped apples, pears, apricots and peaches.

The crumb topping is so much easier (and tastier) than a traditional crust topping. It bakes up slightly crunchy and sweet, the perfect contrast to soft, tart berries.

ANYBERRY SUMMER PIE

Start to finish: 55 minutes (10 minutes active)

Servings: 8

For the filling:

3/4 cup sugar

2 tablespoons cornstarch

Pinch of salt

5 cups berries, fresh or frozen

1 prepared pie shell (thawed slightly if frozen)

For the crumb topping:

1/2 cup rolled oats

3/4 cup all-purpose flour

1 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon allspice

1/2 cup (1 stick) butter, cut into small pieces

Heat the oven to 375 F.

To make the filling, in a large bowl mix the sugar, cornstarch and salt. Add the berries and toss gently until well mixed. Pile the filling into the prepared crust. Set aside.

To make the crumb topping, in a medium bowl combine the oats, flour, sugar, cinnamon, ginger, allspice and butter. Using your fingers, a pastry blender or a fork, mash and rub the butter into the dry ingredients until it resembles coarse crumbs.

Top the berries with the crumb mixture, patting it on, as necessary, to make it stay put. Place the pie on a rimmed baking sheet (to catch drips) and bake for 45 to 50 minutes, or until the crumb topping is golden brown and the berries are bubbling.

For clean slices, let the pie cool before slicing. Or serve warm with vanilla ice cream or whipped cream.