Instructions: Combine berries, 1/2 cup sugar, cornstarch and lemon juice in heavy medium saucepan over medium-high heat.

Stir until mixture boils and thickens, about 6 minutes. Remove from heat.

Cool completely.

Position rack in bottom third of oven and preheat to 350 F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim crust overhang to 1/2inch. Fold edge under. Crimp edge decoratively. Freeze crust 15 minutes.

Line crust with foil. Fill with dried beans or pie weights. Bake until sides are just set, about 15 minutes. Remove foil and beans. Bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Transfer to rack and cool Maintain oven temperature.

Fill crust with berry mixture. Combine flour, brown sugar, oats and lemon peel in large bowl. Using fingertips, mix in butter until moist clumps form. Sprinkle streusel topping over berry filling, covering completely.

Bake pie until topping is golden, about 35 minutes. Transfer to rack and cool (Can be made I day ahead. Cover with foil and store at room temperature.)

NOTES : Filled with blueberries and blackberries baked underneath a crunchy streusel topping, this pie brightens up the Thanksgiving meal.

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