edible communities

Submitted by the Dairy Farmers of Wisconsin.

June 11, 2019

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.

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