WHO: Primarycookies is a new Food52er who we hope will stick around!
WHAT: A nutty crust encasing a barely-sweet filling studded with blackberries.
HOW: Enhance an all-butter pie dough with ground hazelnuts. Use half of it as the bottom layer of your pie, then process the rest with oats and more nuts for the crumble top. Fill the pie with black and blueberries, bake until brown and bubbling, and then try your hardest to wait a couple of hours before slicing the pie open.
WHY WE LOVE IT: Sometimes we want a light-as-air mousse pie, but most of the time, we want a pie that’s more hearty than wimpy -- the kind that will hold its own next to a scoop of ice cream at dessert and a bowl of yogurt at breakfast. This one puts the under-appreciated blackberry to use, plus it uses the same pie dough as a crust and a crumble.