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Triple-Berry Crumb Pie Recipe

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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

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Triple-Berry Crumb Pie Recipe

Prep: 25 min. Bake: 55 min. + cooling

Yield: 8 Servings

25 55 80

Ingredients

1-1/2 cups all-purpose flour
1-1/2 cups ground hazelnuts
1 cup sugar, divided
3/4 cup cold butter, cubed
2 cups fresh blackberries
2 cups fresh blueberries
2 cups fresh strawberries, sliced
3 tablespoons cornstarch

Directions

In a large bowl, combine the flour, hazelnuts and 1/2 cup sugar; cut in butter until crumbly. Set aside 1-1/2 cups crumb mixture for topping. Press remaining mixture onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate.
Place the berries in a large bowl; sprinkle with cornstarch and remaining sugar. Stir until well blended. Spoon into crust. Sprinkle with reserved crumb mixture.
Bake at 375° for 55-60 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Yield: 8 servings.

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.

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Reviews for Triple-Berry Crumb Pie (11)

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Triple-Berry Crumb Pie

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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 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.

Reviewed on Jul. 15, 2010 by blondiehlv1210

This pie is amazing!!! I used frozen berries and thawed them ahead of time and they were just fine! Didn't have any hazelnuts so i used pecans and it tasted great! Because i was still a little scared about the berries being too runny i put some instant tapioca like a tablespoon or so and it came out just fine! Would totally make this again! Great pie!

Reviewed on Jun. 05, 2010 by gp5mjg

Ok, I am back. A again rate this a wonderful pie. The cooking time should be 55-60 minutes at 350 degrees. Cover the pie with tin foil for 45 minutes , then remove it to allow the crust to brown. The filling must be bubbly in order to thicken. I added 5 tablespoons of cornstarch instead of 3. I also added a cup of raspberries. I increased the sugar for the filling to 2/3 (instead of 1/2 cup)

Reviewed on May. 19, 2010 by gp5mjg

Positively Awesome. The Crust is phenomenal. The berries are delicious and attractive. I added raspberries to mine. I think it could be an outstanding pie for any single berry also. I would recommend wrapping the edge in foil at the beginning and removing it 15 minutes before the end. 55 - 60 minutes was too long. I baked mine for only 45 minutes. Thanks for a stupendous recipe.

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