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Triple-Berry Crumb Pie Recipe

Triple-Berry Crumb Pie 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
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling YIELD:8 servings


  • 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


  • 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.

Nutritional Facts

1 piece: 480 calories, 26g fat (11g saturated fat), 45mg cholesterol, 123mg sodium, 59g carbohydrate (33g sugars, 5g fiber), 6g protein .

Reviews for Triple-Berry Crumb Pie

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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!"

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"

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."

Mimi Bacon
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."

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."

Reviewed Jul. 19, 2011

"Great, we loved it. This is a keeper. I Will make it again."

Reviewed Jul. 19, 2011

"Instead of sugar, can a substitute be used-such as splenda?"

Reviewed Jul. 18, 2011

"Do you bake it and then freeze it, or freeze, thaw and bake later?"

Reviewed Apr. 14, 2011

"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 Nov. 14, 2010

"The first pie I have ever made. It was very, very good! and easy to make."

Reviewed Jul. 15, 2010

"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 Jun. 5, 2010

"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 May. 19, 2010

"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 Sep. 11, 2009

"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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Wine Pairings

Sweet White Wine

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