Triple Berry Pie with Walnut Crumb Topping

A delightful and decadent dessert featuring a medley of raspberries, blueberries, and blackberries nestled in a buttery walnut crumb crust.

Ingredients

1	cup walnuts
2	all-purpose flour
½	cup granulated sugar
¾	cup chilled butter, cut into small pieces
¼	cup granulated sugar
1 ½	tablespoons corn starch
1	pint raspberries
1	pint blueberries
1	pint blackberries

Instructions

• 1. Preheat the oven to 450 degrees Fahrenheit.
  2. In a food processor, pulse walnuts until coarsely ground. Add all-purpose flour and granulated sugar, pulse until well combined. Add chilled butter and pulse until the mixture forms coarse crumbs. Divide the dough into two portions, with ⅓ in one bowl and ⅔ in another.
  3. Using your fingers, press ⅔ of the crumb mixture into the bottom and sides of a 9-inch springform pan, ensuring it reaches about 1½ inches up the sides.
  4. In a large bowl, combine granulated sugar and corn starch. Gently fold in the raspberries, blueberries, and blackberries until they are evenly coated. Spoon the berry mixture into the prepared springform pan.
  5. Sprinkle the remaining ⅓ of the crumb crust on top of the berries, ensuring they are fully covered. Lightly press down to create a smooth and even topping.
  6. Bake the pie for 30 minutes, or until the filling is bubbly. Remove from the oven and let it cool for at least 10 minutes.
  7. Carefully run a knife around the edges of the springform pan before releasing the pie. Serve warm or chilled.

Jul 20, 2024