This recipe comes via Epicurious who borrowed it from Nepenthe's restaurant book, My Nepenthe: Bohemian Tales of Food, Family, and Big Sur.
Also, there were no raspberries (originally this was a triple berry pie!) so I included the original recipe below, but, in my version, just did strawberries and blackberries.
Finally... I know it's hard. But let this puppy cool down a bit before serving it so it actually sets and doesn't have the consistency of a crumble.
For Pie Dough:
1 cup flour
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 teaspoon granulated sugar
1 to 2 tablespoons heavy cream
3 cups fresh strawberries
3 cups fresh blackberries
3 cups fresh raspberries
2 tablespoons Grand Marnier (I used whiskey)
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1 1/2 teaspoons cinnamon
For Crunchy Topping:
2/3 cup flour
2/3 cup whole oats
2/3 cup firmly packed brown sugar
2/3 cup walnuts
1/2 cup (1 stick) cold unsalted butter
For the dough:
Combine the flour, butter, sugar, and salt in a food processor and pulse until the butter resembles small peas. Drizzle in the cream a little at a time, pulsing until the dough just comes together. Add more cream if needed. Alternatively, you can use a pastry cutter or your own fingers to mix the ingredients together and finish by using a wooden spoon or spatula when the cream is added.
Turn the dough out onto a clean work surface and gently pat it into a flat disk. Wrap in plastic and chill for at least 30 minutes.
For the pie:
Preheat oven to 350 degrees Farenheit.
On a lightly floured board, roll out the dough (it may need to soften for 5 or 10 minutes first) into a 12-inch circle. Fit into a 9-inch pie plate, trim any ends hanging over the side, and flute the edge with your thumb. Chill until ready to use.
For the filling, wash and hull the strawberries. Cut them in half and place in a large bowl. Add the blackberries and raspberries and toss with the Grand Marnier (or whiskey). In a separate bowl, combine the brown sugar, cornstarch, and cinnamon. Add to the berries and gently toss.
For the topping, combine the flour, oats, brown sugar, walnuts, and butter in the bowl of a food processor. Pulse until the mixture resembles small peas. To make by hand, cut the butter into the flour and sugar, using a pastry cutter, or your fingers. Finely chop the walnuts and add to the mixture.
Fill the chilled pie shell with the filling and cover thoroughly with the topping. Bake for 1 hour, until bubbling and golden brown on top.
Allow pie to cool and set. Serve with whipped cream or ice cream...it's all delish!