Three-Berry Pie With Crumb Topping

• 1-1/2 cups fresh or frozen blueberries
• 1-1/2 cups fresh or frozen blackberries
• 1-1/2 cups fresh or frozen elderberries or raspberries
• 1 tablespoon lemon juice
• 1 cup sugar
• 4 tablespoons quick-cooking tapioca
• 1 unbaked pastry shell (9 inches)
• 3/4 cup all-purpose flour
• 1/2 cup sugar
• 1/3 cup butter

1. In a large bowl, sprinkle berries with lemon juice. Combine sugar and tapioca. Add to berries; toss gently to coat. Let stand for 15 minutes. Spoon into pastry shell.
2. For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle over filling. Bake at 400u0b0 for 45 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.

blueberries, blackberries, raspberries, lemon juice, sugar, quickcooking tapioca, pastry shell, flour, sugar, butter

Taken from www.tasteofhome.com/recipes/three-berry-pie-with-crumb-topping/ (may not work)