Fresh Berry Crumb Pie  

Crumb Crust/Topping

1 Cup hazelnuts or almonds

2 Cups all-purpose flour

½  Cup granulated sugar

¾ Cup chilled butter, cut into small pieces

Filling:

½ Cup granulated sugar

1 ½  Tbsp. cornstarch

2 pints fresh blueberries

Preheat the oven 350 degrees. To prepare crumb crust topping, spread nuts in a medium baking pan. Roast the nuts, stirring occasionally, until toasted, about 10 minutes. Remove nuts from the oven and turn out onto a cloth towel Rub off and discard the papery skins. Increase the oven temp to 450 degrees.

In a food processor fitted with the metal blade, process the nuts until finely ground, about 10 seconds

In a large bowl, mix together the 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 of 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 the cornstarch. Gently fold in the berries. Spoon the berry mixture into the crust. Spreading evenly

Add remaining crumb crust topping to top

Bake until topping is golden and filling is bubbly. 30 minutes

Serve warm