Hazelnut-Crusted Berry Pie - Yoga Journal

Hazelnut-Crusted Berry Pie

This berry pie replaces refined flour with hazelnuts to create a crisp and delicious crust.
Berry Pie

Considering going Grain-Free? Try this Cheesy Cauliflower Bowl Recipe.

You won’t miss refined flour in this yummy nut crust for berry pies. The crust also works well as a topping for fruit crisp.


  • 1 1/2 cups hazelnuts
  • 2 tbsp sugar
  • 2½ tbsp unsalted butter, melted
  • 1/8 tsp salt
  • 1 lb mixed berries, fresh or frozen (about 4 cups)
  • 1 tbsp sugar
  • 1 tbsp arrowroot
  • Zest of ½ orange
  • 1 tbsp orange juice


Heat oven to 350°F. In a food processor, grind hazelnuts and sugar until a coarse meal forms. Add butter and pulse until the mixture starts to bind together. Press mixture into the bottom and sides of a 9-inch round pie pan to form a crust. Bake until golden brown and nuts are fragrant, 18 minutes; cool.

In a medium saucepan over medium-high heat, cook remaining ingredients until the mixture bubbles, thickens, starts to gel, and coats the back of a spoon. Remove from heat and pour into crust. Let cool to room temperature (refrigerate to speed cooling). Serve chilled or at room temperature in wedges topped with lightly sweetened whipped cream, if desired.

See also Vegan Maple Pecan Pie

Nutrition Information

  • Serving Size: 8
  • Calories: 238
  • Carbohydrate Content: 17 g
  • Fat Content: 19 g
  • Fiber Content: 4 g
  • Protein Content: 4 g
  • Saturated Fat Content: 3 g