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A hazelnut mixture does double duty as a crust and topping in this berry-filled pie

Serves: 6

Preparation time:
Cooking time:

Dietary guidance: v 


Crumb Crust/Topping:
1 cup hazelnuts or almonds (about 4 cups)
2 cups all-purpose flour
½ cup granulated sugar
¾ cup chilled margarine, cut into small pieces

½ cup granulated sugar
1½ tablespoons cornstarch
2 pints fresh berries (such as blueberries, raspberries and/or strawberries)


Preheat oven to 350 degrees. To prepare crumb crust/topping, spread nuts in a medium baking pan. Roast the nuts, stirring occasionally, until toasted, about 10 minutes. Remove nuts from the oven and turn onto a cloth towel. Rub off and discard the papery skins. Increase the oven temperature to 450 degrees. In a food processor fitted with the metal blade, process the nuts until finely ground, about 10 seconds. In a large bowl, mix together the nuts, flour and sugar. Using a pastry blender or 2 knives, cut the margarine into the flour mixture until coarse crumbs form. Using fingers, evenly press half of the crumb crust/topping mixture into the bottom and sides of an 8” and 9” tart pan. To prepare the filling, in a medium bowl, mix together the sugar and cornstarch. Gently fold in the berries. Spoon the berry mixture into the crust, spreading evenly. Sprinkle the berry mixture evenly with the remaining crumb crust/topping. Bake until topping is golden and filling is bubbly, 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Serve warm.

*Watch buts very carefully when you are grinding them in the food processor. If you grind them too long, the result will be nut butter.


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