Ingredients:
-1 box pillsbury pie crust (who are we kidding, it's easy and I confess, I hate to bake!)
-⅔ cup sugar plus 4 tbsp
-2 ½ tbsp cornstarch
-Lemon zest from 2 lemons plus 2 tbsp lemon juice
-2 cups fresh blueberries
-2 cups fresh blackberries
-2 cups fresh raspberries
-¾ cup flour
-3 tbsp light brown sugar
-½ tsp cinnamon
-¼ tsp salt
-5 tbsp unsalted butter, melted
Directions:
1. Preheat oven to 375 degrees
2. Line a cookie sheet with foil or parchment paper
3. Place one pillsbury pie crust onto 9” round pie plate
4. Crimp edges and poke holes in the bottom
5. Chill for about 30 minutes
6. To cook crust, place parchment paper on top of crust, fill with pie weights or dry beans and cook for about 20 minutes (you do this process so the crust doesn’t puff up and bubble)
7. Remove from oven and carefully remove parchment and weights
8. Cook for another 10 minutes. Remove from oven and let cool
9. In a large bowl, add the berries, sugar, lemon zest, lemon juice and cornstarch
10. In a separate bowl, stir the flour, brown sugar, cinnamon, salt and butter. Combine until its a crumble consistency
11. Add berries to the pie and top with crumble
12. Bake for about an hour or until bubbling. If it looks like it's starting to burn, cover with aluminum foil and continue cooking
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