Oatmeal Cookie Berry-Berry Pie
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