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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, Washington
  • Total Time
    Prep: 25 min. Bake: 55 min. + cooling
  • Makes
    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


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

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Average Rating:
  • kkeener24
    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!

  • Cahill85
    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

  • kshea
    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
    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.

  • sillysand
    Jul 19, 2011

    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.

  • 1Hart2Hart
    Jul 19, 2011

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

  • crophappy
    Jul 19, 2011

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

  • Lh2497
    Jul 19, 2011

    No comment left

  • lasagna
    Jul 18, 2011

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

  • Loiscooks
    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.