Fresh Berry Crumb Pie

This pie cheats in the best possible way. The toasted hazelnut crumble acts as both the crust and the topping, one mixture pressed in the bottom and scattered over the berries up top. No rolling dough, no blind baking, no soggy bottom crust to fuss over.

Toasting the hazelnuts first is the step that sells it. The oven pulls out oils that give the crumb a deep, almost caramelized flavor, and rubbing off the bitter skins in a towel while they’re still warm keeps the final pie from tasting astringent.

A tablespoon and a half of cornstarch is just enough to catch the berry juices as they bubble without turning the filling gluey. Use ripe summer berries at their peak, blackberries, raspberries, blueberries, or a mix, and let the fruit speak for itself.

Kitchen Tips

• Toast the hazelnuts just until the skins crack and the kitchen smells nutty, about 10 minutes at 350°F (175°C). Burnt nuts will make the whole pie taste bitter.
• Cut the butter in while it’s cold and straight from the fridge, warm butter makes the crumb greasy instead of sandy.
• Reserve about a third of the crumb mixture for the topping before pressing the rest into the pie plate as the crust.
• Let the pie cool for at least an hour before slicing, hot berry filling is runny and needs time to set.
• Serve with vanilla ice cream or a dollop of whipped cream for the full summer dessert experience.

Variations

• Swap hazelnuts for toasted pecans or almonds for a different nutty profile.
• Toss a teaspoon of lemon zest and a splash of juice into the berries for a brighter filling.
• Use sliced peaches or nectarines in place of berries for a stone fruit version.