Cheater’s Berry Crumb Pie

Place a rack in middle of oven and set a baking sheet on rack. Preheat oven to 400°. Mix 1 cup (125 g) all-purpose flour, ½ cup (100 g) sugar, ½ cup (1 stick) unsalted butter, melted, slightly cooled, and a pinch of kosher salt in a small bowl with a fork until mixture holds together; chill in the fridge while you make the crust and filling.

Whisk 2 cups (250 g) all-purpose flour, 1 Tbsp. sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking powder in a large bowl to combine. Add ½ cup (1 stick) unsalted butter, melted, slightly cooled, and ¼ cup whole milk and mix with a fork until mixture holds together when squeezed in your hand. Knead dough a few times in the bowl.

Using your hands, evenly press dough onto bottom and up sides of a 9"-diameter pie dish; reserve bowl (no need to clean it). Crimp edges with a fork, then brush with milk. Chill crust in freezer while you make the filling.

Whisk 1 cup (200 g) sugar, ¼ cup (28 g) cornstarch, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in reserved bowl to combine. Add 5 cups (625 g) mixed fresh (or frozen, thawed) berries and 1 Tbsp. fresh lemon juice and mix with a rubber spatula to combine.

Scrape filling into crust and top with crumble, using your fingers to pinch it into small, round(ish) clumps.

Slide pie dish onto preheated baking sheet and bake, loosely tenting pie with a piece of foil after the first 30 minutes if crust starts to take on too much color, until edges are golden brown and filling is bubbling around crumbs in the center of the pie, 65–70 minutes. (You can also stick a skewer into the center to see if the berries have jelled.) Transfer pie to a wire rack and let cool to allow the filling to set before serving, about 4 hours. Do ahead: Pie can be baked 3 days ahead. Store tightly wrapped at room temperature.