Preheat oven to 350 degrees.

Mix dry crust ingredients well and then stir in the wet ingredients. You can do this right in your pie plate, mixing till your dough holds in a ball or you can do it in a food processor.

Reserve ¼ cup of dough for the crumble topping and press the remaining dough evenly over the bottom and up the sides of the pie plate.

Prick the bottom of the crust with a fork in several places and bake in the oven for 12 minutes. Remove crust after the 12 minutes.

While crust is baking as in above, mix the filling ingredients really well and pour into the crust when you have removed it from the oven.

Increase oven temperature to 425 degrees.

For the crumble mix the flour, sugars and salt in the food processor. Add butter and pulse slowly until the mixture is crumbly. Add vanilla and the reserved ¼ cup of crust mix. Pulse gently till blended. Do not over mix in the food processor. Mixture should be coarse.

Mound the crumble mix on top of the berries. Bake for 15 minutes then lower the oven temperature to 375 degrees. Bake another 25-30 minutes until the pie is golden. Let cool for several hours before eating.