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Here's everything you need for this delectable blackberry pie with hazelnut crumb crust. This recipe makes one 9-inch pie.

Ingredients to Gather

For the hazelnut all-butter crust (for a double crust pie) and pie topping:
1 cup blanched, skinned hazelnuts, toasted and ground, divided into 1/2 cups
2 cups plus 2 tablespoons all-purpose flour, divided
Pinch of salt
1 tablespoon sugar
1 cup (two sticks) unsalted butter, very cold and cut into small pieces
1 cup cold water
1/4 cup apple cider vinegar
1 cup ice
1/2 cup old-fashioned oats

For the berry filling:
2 tablespoons unsalted butter
2 cups blackberries
1 cup blueberries
1/2 cup honey
1 lemon, zested and juiced
2 tablespoons cornstarch

Directions to Follow

To make the crust:

In the bowl of a food processor, combine 1/2 cup ground hazelnuts, 2 cups of flour, salt, and sugar, and pulse until mixed. Add in the cold butter and pulse 20 times. In a separate, smaller bowl, combine the cold water, apple cider vinegar, and ice. Add this cold water mixture to the dough a couple of tablespoons at a time, pulsing until combined after each addition. [Editors' note: We used about 4 tablespoons of liquid total.] Once the dough in uniform, divide into two equal portions and wrap each in plastic. Chill dough for at least 3 hours, or even up to a month. When you are ready to use the dough, keep it in the fridge until you are ready to roll it out.

To make the filling:

In a small saucepan, melt the butter into the berries over low heat. When the butter is completely melted, add the honey and the lemon juice, and let the saucepan sit over low heat for about 15 minutes, stirring ever few. Add in the lemon zest and remove from heat. Let cool for 30 minutes, and prepare your bottom crust as you wait. Remove one of the dough halves from the fridge and carefully roll it out on a floured countertop until it's about 12 to 13 inches in diameter.

Next, put the dough for the bottom crust carefully into the pan, smoothing it out and trimming it around the edges. Preheat the oven to 375 degrees Fahrenheit, and when the berry mixture has cooled, add the cornstarch and stir it in until it dissolves. After this, pour the mixture into the pie shell, and then make the top crust. Start by combining 1/2 cup of the remaining prepared dough from the fridge with the 1/2 cup old-fashioned oats, the remaining 1/2 cup of the toasted, ground hazelnuts, and the remaining 2 tablespoons of flour. Use a food processor to pulse it until it has a texture that resembles green peas. Take this mixture and pour it in a large circle over the top of the pie, adding another layer of the mixture around the outer layer of the pan. After this, bake for between 40 and 45 minutes, and when it's done, let it cool for at least 2 hours before serving.

This is one savory, hearty pie, and we still can't get over how easy it is to make. Have you ever made this? What did you think of it? Share your thoughts in the comment section below!

Article & Photo Source: Food52