Beautiful pie, you'll love it!! If blackberries are not available, use 3 cups each of raspberries and blueberries. When pureeing the berries, be sure to process them for a full minute; otherwise, the yield on the puree may be too small. Apple jelly can be substituted if red currant jelly is unavailable. If you have a salad spinner, line the basket with paper towels, add the berries, and spin until dry.
Graham Cracker Crust
- 9 graham crackers, broken into rough pieces
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted and warm
- 2 cups raspberries (about 9 ounces)
- 2 cups blackberries (about 11 ounces)
- 2 cups blueberries (about 10 ounces)
- 1⁄2 cup granulated sugar (3 ½ ounces)
- 3 tablespoons cornstarch
- 1⁄8 teaspoon salt
- 1 tablespoon lemon juice (from 1 lemon)
- 2 tablespoons red currant jelly
- 1 cup cold heavy cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees.
- In a food processor, process the graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs).
- Add the sugar and pulse to combine.
- Continue to pulse while adding the warm melted butter in a steady stream; pulse until the mixture resembles wet sand.
- Transfer the crumbs to a 9-inch glass pie plate.
- Using a ½-cup dry measuring cup, press the crumb mixture into the plate.
- Use your thumb to square off the top of the crust.
- Bake the crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack and cool completely while making the filling.
- For the filling: Combine the berries in a large colander and gently rinse (taking care not to bruise them); spread the berries on a rimmed baking sheet lined with paper towels and gently pat dry with additional paper towels.
- In a food processor, puree 2 ½ cups mixed berries until smooth and fully pureed, about 1 minute.
- Strain the puree through a mesh strainer into a small nonreactive saucepan, scraping and pressing on the seeds to extract as much puree as possible (you should have 1 ¼ to 1 ½ cups).
- Whisk the sugar, cornstarch, and salt in a small bowl to combine, then whisk the mixture into the puree.
- Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to the consistency of pudding, remove from the heat, stir in the lemon juice, and set aside to cool slightly.
- While the puree is cooling, place the remaining berries in a medium bowl.
- Heat the jelly in a second small saucepan over low heat until fully melted.
- Drizzle the melted jelly over the berries and toss gently with a rubber spatula to coat.
- Pour the slightly cooled puree into the cooled pie shell and smooth the top with a spatula.
- Distribute the glazed berries evenly over the puree and gently press them into the puree.
- Loosely cover the pie with plastic wrap; refrigerate until chilled and the puree has set, about 3 hours or up to 1 day.
- For the whipped cream: Just before serving, beat the cream, sugar, and vanilla with an electric mixer on low speed until small bubbles form, about 30 seconds.
- Increase the speed to medium; continue beating until the beaters leave a trail, about 30 seconds longer.
- Increase the speed to high; continue beating until the cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds.
- Cut the pie into wedges and serve with whipped cream.