Read reviews (14)
Rate recipe
Berries and hazelnuts are plentiful in our Pacific Northwest-so ingredients for this treat are often at my fingertips. I like to freeze a couple of pies to enjoy in winter. —Katherine Barrett, Bellevue, WA
This recipe is:
Contest Winning
Nutritional Facts 1 piece equals 480 calories, 26 g fat (11 g saturated fat), 45 mg cholesterol, 123 mg sodium, 59 g carbohydrate, 5 g fiber, 6 g protein.
Originally published as Triple-Berry Crumb Pie in Country Woman June/July 2009, p37
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Feb. 06, 2013 by kkeener24
I made this for my husband's birthday. I was tired of buying a boring berry pie every year so I searched online and found this recipe. He usually eats one piece of a whole pie and leaves the rest for the rest of us to fight over then next couple of days. When it was gone the next day he was so upset that his "best berry birthday pie ever" was no more. Two days later, I'm making another one! Awesome recipe that I'm printing out and debating whether or not to share it with friends and family. Perhaps I will hold on to this little secret for awhile!
Reviewed on Sep. 29, 2012 by Cahill85
My husband ate two pieces the first time I made it and he isn't a big dessert person.I used 3 T. Of cornstarch and drained most of the juice from my frozen berries
My husband ate two pieces the first time I made it and he isn't a big dessert person.
I used 3 T. Of cornstarch and drained most of the juice from my frozen berries
Reviewed on Jul. 18, 2012 by kshea
Crust was great. Filling good. I will use the crust for other berry pies that I like better.Should bake 350 for 60-65 minutes. Will burn at 375.
Crust was great. Filling good. I will use the crust for other berry pies that I like better.
Should bake 350 for 60-65 minutes. Will burn at 375.
Reviewed on Jul. 24, 2011 by Mimi Bacon
I make a lot of pies, all different kinds. This pie was by far the best pie have ever made of tasted. I stuck to the recipe. One tip I have is make sure your berries and dry. I wash my berries the day before, and let them dry overnight. Delicious! I can't wait to make a rhubarb with this crust.
Reviewed on Jul. 19, 2011 by sillysand
This pie received rate reviews from friendsand family. I used Minute Tapioca for thethickening, following the instructions on the box for the amount of fruit. I used 1 cup blackberries and 1 cup red raspberries.I also used pecans instead of hazelnuts.
This pie received rate reviews from friends
and family. I used Minute Tapioca for the
thickening, following the instructions on the box for the amount of fruit. I used 1 cup blackberries and 1 cup red raspberries.
I also used pecans instead of hazelnuts.
Reviewed on Jul. 19, 2011 by 1Hart2Hart
Great, we loved it. This is a keeper. I Will make it again.
Reviewed on Jul. 19, 2011 by crophappy
Instead of sugar, can a substitute be used-such as splenda?
Reviewed on Jul. 18, 2011 by lasagna
Do you bake it and then freeze it, or freeze, thaw and bake later?
Reviewed on Apr. 14, 2011 by Loiscooks
I'm not sure what happened, but this came out mushy. I used frozen blueberries. Maybe you need to use all fresh fruit. It tasted okay, but again it was very mushy. I will not make it again.
Reviewed on Nov. 14, 2010 by Danni24
The first pie I have ever made. It was very, very good! and easy to make.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013