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
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
Reviews
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 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
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.
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.
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.
Great, we loved it. This is a keeper. I Will make it again.
Instead of sugar, can a substitute be used-such as splenda?
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Do you bake it and then freeze it, or freeze, thaw and bake later?
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.