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Author Notes: Several months ago I was baking hundreds of mini pies for an all vegan market in Chicago. All of my four berry pies were ready to go in the oven, and I quickly began mixing together my basic streusel recipe. There was one problem: I was out of butter. I didn't have time to go to the store, and I was freaking out. It was then that I noticed a jar of peanut butter sitting on the table, and a light bulb went off in my head. Peanut butter streusel+Triple berry filling+buttery crust... This could be great. The PB&J pie was born, and it's now my top selling flavor! —Pie, Pie My Darling!
Makes one 10" pie or 12 mini pies
- 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
- 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.
- In a large bowl, mix together the berries, sugar, flour, and lemon juice until everything is evenly distributed. Set aside.
- 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.
- 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.
- 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!