A delightful pie combining a medley of berries with a nutty crumble topping, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the pie inside for even baking.
In a large bowl, combine the fresh strawberries, raspberries, and blackberries with cornstarch, orange liqueur, brown sugar, and cinnamon. Let the mixture sit for 5 minutes.
Letting the filling sit allows the flavors to meld and the cornstarch to start thickening.
In a food processor, combine the flour, sugar, and salt for the crust. Add the butter and pulse until the mixture resembles coarse crumbs. Add the heavy cream and pulse until the dough comes together.
Avoid overmixing the dough to keep the crust tender.
Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Flute the edges for a decorative touch.
Chill the rolled-out crust in the fridge for 10 minutes to prevent shrinking during baking.
In the food processor, combine the walnuts, flour, oats, brown sugar, and butter for the topping. Pulse until the mixture forms coarse crumbs.
Ensure the butter is cold for a crumbly texture.
Pour the berry filling into the prepared crust. Sprinkle the crumble topping evenly over the berries.
Distribute the topping evenly to ensure every bite has a bit of crumble.
Bake the pie in the preheated oven for 35-45 minutes, or until the topping is golden brown and the filling is bubbling.
Place the pie on a baking sheet to catch any drips.
Allow the pie to cool for at least 30 minutes before serving. Enjoy with whipped cream or ice cream.
Cooling helps the filling set, making it easier to slice.
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