Triple-Berry Crumb Pie Recipe

Triple-Berry Crumb Pie Recipe photo by Taste of Home

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

[X]

Rate Triple-Berry Crumb Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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