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Triple-Berry Crumb Pie

 Triple-Berry Crumb Pie
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
8 ServingsPrep: 25 min. Bake: 55 min. + cooling

Ingredients

  • 1-1/2 cups King Arthur Unbleached 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

  • 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.
  • Place berries in a large bowl; sprinkle with cornstarch and remaining
  • sugar. Stir until well blended. Spoon into crust. Sprinkle with
  • reserved crumb mixture.
  • 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 equals 480 calories,

2 of 2

Triple-Berry Crumb Pie (continued)

Nutritional Facts: 26 g fat (11 g saturated fat), 45 mg cholesterol, 123 mg sodium, 59 g carbohydrate, 5 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.