Fresh Berry Crumb Pie

A delicious pie from Aunt Dorrine.
Prep Time15 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: American
Servings: 8 people


  • 8-or 9-inch tart pan


Crumb crust/Topping:

  • 1 cup hazelnuts or almonds
  • 2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 3/4 cup chilled butter (cut into small pieces)


  • 1/2 cup granulated sugar
  • 1-1/2 tbsp cornstarch
  • 2 pints fresh berries


  • Preheat oven 350.
  • To prepare crumb crust/topping, spread nuts in baking pan and roast, stirring occasionally, till toasted, about 10 minutes. Remove nuts from oven, turn out onto a cloth towel and rub off and discard papery skins.
  • Increase oven temp to 450.
  • In food processor fitted w/metal blade, process nuts until finely ground, about 10 seconds.
  • In large bowl, mix together nuts, flour and sugar. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form. Using fingers, evenly press half the crumb crust/topping mixture into the bottom and sides of an 8-or 9-inch 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 min. Serve warm.