CRUST:

1 1/2 c. flour
3/4 tsp. baking powder
1/2 c. butter
1 tbsp. sugar

FILLING:

2 c. sliced strawberries
2 c. blueberries
1 c. raspberries
3/4 c. sugar
3 tbsp. flour

TOPPING:

3/4 c. flour
1/2 c. sugar
1/3 c. butter

Preheat oven to 375 degrees. Mix 1 1/2 cups flour with baking powder and 1 tablespoon sugar. Work in 1/2 cup butter. Roll out on floured waxed paper then invert into 9" to 10" pie pan (crust should be about 1/8" thick). Combine berries, with 3/4 cup sugar, 3 tablespoon flour, then pour into pie pan.

Mix remaining flour, sugar and butter with fork until crumbly. Sprinkle topping mixture evenly over berries. Bake on baking sheet until topping is golden and filling bubbling, about 45 to 50 minutes.