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Triple-Berry Crumb Pie Recipe
Triple-Berry Crumb Pie Recipe photo by Taste of Home

Triple-Berry Crumb Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES: 8 servings

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

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.

Directions

  1. Preheat oven to 375°. In a large bowl, combine 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.
  2. Place berries in a large bowl; sprinkle with cornstarch and remaining sugar. Stir until well blended. Spoon into crust. Sprinkle with reserved crumb mixture.
  3. Bake 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.
Originally published as Triple-Berry Crumb Pie in Country Woman June/July 2009, p37

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Triple-Berry Crumb Pie

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 6, 2013

"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!"

MY REVIEW
Reviewed Sep. 29, 2012

"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 REVIEW
Reviewed Jul. 18, 2012

"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."

MY REVIEW
Reviewed Jul. 24, 2011

"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."

MY REVIEW
Reviewed Jul. 19, 2011

"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."

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