Fresh Berry Crumb Pie

I got this recipe from a ward cookbook in Seattle. The easiest way to make a fruit pie!

1 c. hazelnuts or almonds (I always use slivered almonds -- no skins to contend with)
2 c. flour
1 c. sugar
3/4 c. butter, chilled
1 1/2 T. cornstarch
2 pints fresh berries (I always use raspberries)

Create the crumb crust/topping by spreading the nuts in a pan. Roast at 350 degrees for 10 minutes. Remove to a cloth towel, rub off and discard skins. Grind the nuts finely in a food processor for 10 seconds.

Mix the nuts, flour and 1/2 c. sugar in a large bowl and then cut in the butter until coarse crumbs form. Press 1/2 of the mixture by hand into the bottom and sides of a 8-9" tart pan (or pie plate).

In a separate bowl, mix 1/2 c. sugar and cornstarch and then fold in the berries. Spoon berry mixture onto the crumb crust. Use the remaining half crumb mix to sprinkle over the berry mixture.

Bake at 450 degrees for 30 minutes or until topping is golden and filling is bubbly. Cool for 10 minutes on a wire rack and serve warm with vanilla ice cream.