Ingredients
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3 1/2 cups frozen blackberries (or boysenberries or blueberries)
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3 1/2 cups strawberries
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3 tablespoons cornstarch
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2 ounces Grand Marnier
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1/2 cup brown sugar
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1 1/2-2 teaspoons cinnamon
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3/4 cup all-purpose flour
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1 tablespoon all-purpose flour
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1/2 teaspoon sugar
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1 pinch salt
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7 tablespoons cold unsalted butter (or 3 1/2 oz)
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1 -3 teaspoon heavy cream
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3/4 cup walnuts
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3/4 cup all-purpose flour
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3 1/2 cups frozen raspberries
Instructions
- Filling:.
- Defrost frozen berries in a colander to drain excess juice.
- To make crust:.
- With first four ingredients for crust in food processor, pulse until garbanzo bean sized chunks are formed. Bring dough together with cream.
- Chill up to ½ hour, roll out and fit into 10"pie pan, flute edges.
- To make nut topping:.
- Pulse all ingredients in food processor until garbanzo bean sized chunks are formed.
- To prepare pie:.
- Mix filling ingredients together, let sit five minutes, fill in prepared crust, top with nut crumb topping(you may have more topping than you need), covering all berries.
- Bake in a preheated 350 degree oven until golden brown and bubbling like crazy, 35-45 minutes!