Mixed Berries in your Pie !!

When our dear neighbor brought over 2 big bags of mixed berries, I knew I had to prepare 2 of my favorite desserts, which are berry pie with lattice topping and berry crumble, this time using Giada de Laurentiis' recipe.
I made a 6 inch pie and a 9 inch crumble.
Here is a picture of the peach crumble, and I assure you it is by far one of the best I have ever had and I have really got to try it with peach and strawberries.

I don't think I have shown you my Snoopy tshirt that I found in Italy...so here it is:

And now to get back to the berry goodness...

Ingredients for the Berry Pie:
* the berry pie resembles THIS blueberry pie recipe;
3 to 4 handfuls of mixed berries (blueberries, strawberries, raspberries, blackberries - or any other combination you like)
2/3 cup sugar
1 teaspoon citrus zest if you have
1 TBSP tapioca pearls
2 TBSP cornstarch dissolved in 1/4 cup water
1 teaspoon fresh lemon juice

Directions for the Filling:
Mix all the ingredients in a bowl and let sit for at least 30 min if the berries are fresh and for at least 2 hours if the berries are frozen.

Ingredients for the pie crust:
2 and 1/4 cups flour or 175 gr
1/2 teaspoon salt
1 TBSP sugar
1 stick of cold butter or 115 gr or 8 TBSP, cubed
 1/4 cup or 60 ml cold water

Directions for the Pie Crust:
Place flour, salt, sugar in a food processor and pulse to combine, then add the butter and mix slowly until it resembles coarse meal.
Through the lid opening, with the food processor running pour the ice water and mix for just a bit until the dough just holds together.
Turn onto your work surface and knead slightly until it holds its shape.
Cover with plastic wrap and refrigerate until ready to use.
You can always double the quantities and make a 9 inch double crust pie.

While the berries are resting, line your 6 inch pie pan with 2/3 of the dough and roll the remaining 1/3 into a circle and cut strips for the lattice topping.
Preheat the oven to 400 F, then place the berries and their juices in the pie pan and top with the lattice.
Cover with aluminum foil and bake for 30 minutes covered, then remove the aluminum and bake for 30 to 40 more minutes.
Check on it occasionally and you will notice how it bubbles.
If you are worried that it might overflow, then just place the pie pan onto a baking sheet at the beginning.
Let rest for 10 minutes and enjoy.

Ingredients for the Berry Crumble:
Filling:
1 lb berries or whatever the capacity of your pie pan is
2 TBSP corn starch dissolved in 2 teaspoons lemon juice and 1/4 cup water
1/2 cup sugar or 2/3 if you like yours sweeter

Ingredients for the Topping:
1/4 cup flour
2/3 cup oats
1/2 cup sliced almonds or finely chopped almonds
1/3 cup sugar
1 teaspoon cinnamon
1/8 teaspoon salt
1 stick (1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes 

Directions:
Preheat the oven to 350 degrees F.
Butter an 8 by 8-inch glass baking dish or a 9 inch pie pan. Set aside.
Mix the ingredients for the filling and pour them in the pan, then mix the ingredients for the topping and cover your berries.
Shake the pie pan a bit to make sure the topping is evenly distributed, then place in the oven and bake for 45 minutes.
Let cool for 10 minutes and enjoy !