Submitted by the Dairy Farmers of Wisconsin.
Ingredients
- 1 sheet refrigerated pie pastry
- 2 cups fresh raspberries
- 1 cup fresh blackberries
- 1 cup fresh blueberries
- ¾ cup sugar
- ¼ cup quick-cooking tapioca
- 1 Tbsp lemon juice
AGED CHEDDAR STREUSEL TOPPING:
- 1 cup all-purpose flour
- 4 oz. aged cheddar cheese, shredded (1 cup)
- ½ cup sugar
- 4 Tbsp cold butter
Instructions
Heat oven to 400°. Roll out pie pastry on lightly floured surface.
Transfer to a 9-inch tart pan with a removable bottom; trim edges.
Gently toss the berries, sugar, tapioca and lemon juice; spoon over pastry. Set aside.
AGED CHEDDAR STREUSEL TOPPING:
Combine the flour, cheese and sugar in a large bowl. Cut in butter until crumbly. Sprinkle
over berry mixture.
Bake for 50-60 minutes or until crust and top are well-browned. Cool on a wire rack.
Remove sides of the pan.
