Brown-sugar hazelnut crumb topping crowns a strawberry and raspberry medley.Cal/Serv: 349 Yields: 12 Ingredients 3/4 c. unsalted butter 1 tbsp. unsalted butter 1 3/4 c. confectioners' sugar 1 c. hazelnuts 1/4 tsp. salt 1/2 tsp. pure vanilla extract 1 large egg 2 c. all-purpose flour 3 qt. strawberries 1 tbsp. lemon juice 3 tbsp. cornstarch 1/2 pt. raspberries 1/4 c. brown sugar Directions
- Make the dough: Beat 10 tablespoons butter in a large bowl with a mixer set on high speed until creamy. Reduce speed to low and add 1 cup confectioners' sugar, 1/2 cup hazelnuts, salt, vanilla, and egg and beat until smooth. Add 1 2/3 cups flour in 3 additions and mix until just combined. Gather dough into a ball, wrap in plastic wrap, and chill for at least 4 hours.
- Make the filling and topping: Cook the remaining confectioners' sugar and strawberries in a large skillet over medium-high heat until the strawberries just begin to soften -- about 7 minutes. Transfer to a medium bowl, cover with plastic wrap, and set aside for 45 minutes. Strain and return the berry juice to the skillet and cook over high heat until thickened and reduced to about 3/4 cup. Combine the strained strawberries, lemon juice, cornstarch, and reduced syrup in a large bowl, fold in the raspberries, and set aside. Place brown sugar, remaining butter, hazelnuts, and flour in a food processor and pulse just to combine. Set aside.
- Prepare the pie: Preheat oven to 400 degrees F. Roll the dough on a lightly floured surface into a 1/16-inch-thick circle at least 12 inches in diameter and transfer to a pie plate. Line the shell with parchment paper and fill with dried beans or pie weights. Blind-bake the shell until lightly brown -- about 15 minutes. Remove the beans and paper and bake for 10 more minutes. Cool on wire rack. Fill the pie shell with strawberries and top with the hazelnut mixture. Cover the piecrust edges with strips of foil, place on a baking sheet, and bake until the filling bubbles -- about 40 minutes.