Three Berry Pie From Nepenthe

• The Filling
• 3 1/2 cups frozen raspberries
• 3 1/2 cups frozen blackberries (or boysenberries or blueberries)
• 3 1/2 cups strawberries
• 3 tablespoons cornstarch
• 2 ounces Grand Marnier
• 1/2 cup brown sugar
• 1 1/2 - 2 teaspoons cinnamon
• Crust (for one 10-inch crust)
• 3/4 cup all-purpose flour
• 1 tablespoon all-purpose flour
• 1/2 teaspoon sugar
• 1 pinch salt
• 7 tablespoons cold unsalted butter (or 3 1/2 oz)
• 1 -3 teaspoon heavy cream
• Nut Crumb Topping
• 3/4 cup walnuts
• 3/4 cup all-purpose flour
• 3/4 cup rolled oats
• 3/4 cup brown sugar
• 1 cup cold unsalted butter

1. Filling:.
2. Defrost frozen berries in a colander to drain excess juice.
3. To make crust:.
4. With first four ingredients for crust in food processor, pulse until garbanzo bean sized chunks are formed. Bring dough together with cream.
5. Chill up to 1/2 hour, roll out and fit into 10"pie pan, flute edges.
6. To make nut topping:.
7. Pulse all ingredients in food processor until garbanzo bean sized chunks are formed.
8. To prepare pie:.
9. Mix filling ingredients together, let sit five minutes, fill in prepared crust, top with nut crumb topping(you may have more topping than you need), covering all berries.
10. Bake in a preheated 350 degree oven until golden brown and bubbling like crazy, 35-45 minutes!

filling, frozen raspberries, frozen blackberries, strawberries, cornstarch, grand marnier, brown sugar, cinnamon, crust, allpurpose flour, flour, sugar, salt, cold unsalted butter, heavy cream, nut, walnuts, allpurpose flour, rolled oats, brown sugar, cold unsalted butter

Taken from www.food.com/recipe/three-berry-pie-from-nepenthe-239482 (may not work)