MINI TRIPLE-BERRY CRUMB PIE

If you’re afraid of pie crusts, but want to make a homemade pie, this is the recipe for you.  A hazelnut crust and topping are a cinch to make and the flavors blend perfectly with berries.  If you can’t get hazelnuts, I’m sure you can substitute pecans, walnuts or almonds.  There aren’t many ingredients, but this is a pie full of flavor that you’ll want to make again and again.  The original recipe, in Taste of Home’s 2011 premiere issue of Master Chef Magazine, was made in a 9” deep dish pie pan.  To try it out, I used my mini pie plate and made a small version, just enough for the two of us. 

Mini Triple-Berry Crumb Pie Adapted from Master Chef Magazine  Rating:  9.5 out of 10 Click for PRINTABLE PAGE

Crust/Topping:  1/3 cup hazelnuts 2 Tbsp. sugar 1/3 cup white whole wheat flour 3 Tbsp. cold butter, cut in 1/2” pieces Heat oven to 375F.  In food processor (I used my mini), pulse hazelnuts with sugar till they are ground fine.  Add flour, pulse briefly to combine.  Add butter, pulse in short, quick motions till mixture is crumbly, and butter is in small pieces.  Set aside 1/3 cup for topping.  Press remainder onto bottom and sides of 4-1/2” pie plate.   Refrigerate. Filling:  2-4 Tbsp. sugar, depending on tartness of fruit 2 tsp. cornstarch 1/2 cup blackberries 1/2 cup blueberries 1/2 cup strawberries or raspberries 1/2 tsp. lemon juice 1/4 tsp. pure vanilla extract In another small bowl, combine sugar and cornstarch.  Gently stir in berries, lemon juice and vanilla.  Spoon filling into chilled pie crust.  Bake 30-40 minutes, or till filling is bubbly and crust is golden brown.  If necessary, cover edges of crust with foil for last 15 minutes to prevent overbrowning.  Cool on a wire rack.  Serve with ice cream, sweetened whipped cream, or as desired.  Yield:  2 servings