In a food processor, combine the flour, butter & brown sugar. Transfer to the refridgerator.
Cook the berries, sugar, cornstarch, lemon juice, salt & ginger in a large pan.
When the mixture thickens, remove from heat & cool 15-20 minutes.
Apply an egg wash to the edges of an unbaked pie crust.
Pour in the filling & add the crumble topping. Bake until deep golden brown.
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