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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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. âKatherine Barrett, Bellevue, WA 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:
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.
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