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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
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.
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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.
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.
Reviewed on Sep. 11, 2009 by zucchinilady
this is one of the best lip-smacking pies I've had! will definately be made many times at this house! thanks for sharing.
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