Ingredients

• 4c. blueberries, blackberries, raspberries, or boysenberries
• 1 ½ t. quick cooking tapioca (grind in a food processor) When using frozen fruit, increase tapioca to 2Tb.
• ½ c. granulated sugar
• 1t. grated orange zest
• 1 unbaked single-crust pie shell
• 1Tb. confectioner’s sugar
• Heavy cream, whipped

Topping:
• ½ c. granulated sugar
• ½ c. all purpose flour
• 4Tb. unsalted butter, chilled and sliced
• 1t. ground cinnamon

Procedure

• Adjust a rack to the center of the oven and preheat to 450 degrees.
• Meanwhile, in a large bowl, combine the berries, tapioca, sugar, and orange zest. Gently toss and let stand for 15 minutes.
• Prepare the topping: In a medium bowl, combine the sugar, flour, and cinnamon. Cut in the butter with a pastry blender until evenly crumbly.
• Turn the berry mixture into the prepared pie shell. With your fingers, crumble the topping all over the filling. Bake for 10 minutes, then reduce the oven temperature to 350 degrees and bake for about 30 minutes longer, until the crust and topping are golden brown. Place on a rack and cool to room temperature.
• Before serving, sift the confectioner’s sugar over the top and cut into slices. Serve with the whipped cream.