Three Berry Streusel Pie | Plant-Based

Prepare either this Basic Pie Dough or use an unbaked store bought crust. Fit the pie dough into an 8-inch pie plate and crimp the edges. Transfer to the refrigerator to chill. Next, prepare and bake the All-Purpose Streusel recipes. Position one oven rack in the middle of the oven and one below it, and preheat to oven to 400°F (200°C). Combine all of the berries with the sugar, arrowroot and salt in a medium mixing bowl. Set aside for 5 minutes. Note: Depending on the sweetness of the berries, you may want to adjust the amount of sugar. Place the pie plate on a parchment paper-lined baking sheet. Spoon the fruit and any accumulated juices into the pie shell, mounding the fruit higher in the center. Sprinkle the All-Purpose Streusel over the berries. Cover with a round of parchment. Transfer the pie to the lower rack of the preheated oven and bake for 10 minutes. Then move the pie to the middle rack and bake for 40 to 50 minutes or until the juices are thick and bubbling through the streusel. The amount of time will depend on the particular berries. If the streusel looks like it needs a bit more color, remove the parchment paper for the last few minutes. Remove from the oven and place on a wire cooling rack to cool to room temperature. Do not slice the pie for an additional 2 hours after cooling to allow the fruit to set completely. This pie filling needs to set before cutting to allow the juices to thicken. Serve the pie as is or with a scoop of dairy-free ice cream or any complementary cream. The pie can be refrigerated for up to 2 days, loosely covered. Serve at room temperature or reheat in a 400°F (200°C) oven for 10 minutes or until warm.