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The Hirshon North Dakota Juneberry Pie

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4 from 3 reviews

  • Total Time: 0 hours


Units Scale
  • Pastry for a Single-Crust Pie:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 1/4 cup butter, cut up
  • 1/41/3 cup ice water
  • For Pie Filling:
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 5 cups fresh juneberries or if unavailable, try 2 cups of fresh or frozen wild blueberries, 2 cups halved fresh strawberries and 1 cup fresh blackberries, all mixed with 1 tablespoon of almond extract
  • 2 teaspoons finely shredded lemon peel
  • 1/2 tsp. nutmeg
  • For Crumb Topping:
  • 1/2 cup all-purpose flour
  • 1/3 cup sugar
  • 3 tablespoons butter
  • 1/3 cup coarsely minced hazelnuts


  1. Crust directions:
  2. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl.
  3. Repeat with additional ice water, 1 tablespoon at a time (¼ to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.
  4. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Do not prick pastry.
  5. For filling:
  6. In a large bowl, stir together the ½ cup sugar and the ¼ cup flour. Add berries and lemon peel; toss gently to coat. (If using frozen berries, let mixture stand about 45 minutes or until berries are partially thawed but still icy.)
  7. Transfer mixture to the pastry-lined pie plate.
  8. For crumb topping:
  9. In a medium bowl, stir together the ½ cup flour and the 1/3 cup sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in hazelnuts. Sprinkle evenly over filling.
  10. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 30 to 35 minutes more or until filling is bubbly and topping is golden brown. Cool on a wire rack.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 880.85 kcal
  • Sugar: 42.33 g
  • Sodium: 301.8 mg
  • Fat: 40.86 g
  • Saturated Fat: 16.69 g
  • Trans Fat: 2.5 g
  • Carbohydrates: 121.74 g
  • Fiber: 10.85 g
  • Protein: 9.19 g
  • Cholesterol: 53.4 mg