(Vegan) Pb&J Pie

• 1 Bottom crust (either store bought or homemade
• 2 cups Blueberries
• 2 cups Blackberries
• 2 cups Raspberries
• 1 splash Lemon juice
• 1/2 cup Sugar
• 3 tablespoons Flour or tapioca starch
• 1 cup Flour
• 1/2 cup Brown sugar
• 1 teaspoon Salt
• 1/2 cup Organic Peanut Butter

1. Roll out your pie dough and fit it into a 10" pie pan (or 12 mini pie pans) . Crimp the edges as desired . Chill crust for 30 minutes.
2. In a large bowl, mix together the berries, sugar, flour, and lemon juice until everything is evenly distributed. Set aside.
3. For the streusel: Use your hands to mix together the flour, brown sugar, salt, and peanut butter until it feels moist and crumbly. Add a couple more tablespoons of peanut butter if it feels too dry.
4. Pour the berry mixture into your pie shell and top with half of the streusel . Bake the pie for ten minutes at 425 degrees, then lower to 350 and bake 45 minutes to an hour until the filling is thick and bubbling.
5. As soon as you pull the pie from the oven, top it with the rest of the unbanked streusel. Let cool for an hour and then dig in!

crust, blueberries, blackberries, raspberries, lemon juice, sugar, flour, flour, brown sugar, salt, peanut butter

Taken from food52.com/recipes/35024-vegan-pb-j-pie (may not work)