Prep 45 mins
Cook 18 mins
I saw this recipe on the America's Test Kitchen TV Program. It was the best looking berry pie I've ever seen. I haven't made it yet, but I'm going to the market soon to buy berries! I didn't include the cooling time in the prep time. I would imagine that you could substitute strawberries for any of the berries in this recipe.
Graham Cracker Crust
- 9 graham crackers, broken into small pieces
- 2 tablespoons granulated sugar
- 5 tablespoons butter, melted
- 2 cups raspberries
- 2 cups blackberries
- 2 cups blueberries
- 1⁄2 cup granulated sugar
- 3 tablespoons cornstarch
- 1⁄8 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons red currant jelly or 2 tablespoons apple jelly
- whipped cream
- 1 cup cold whipping cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Preheat Oven to 325 degrees.
- Place broken graham crackers into a food processor and process until evenly fine.
- Add the sugar and pulse to mix.
- Continue to pulse while adding the warm melted butter.
- When mixed, the mixture will resemble wet sand.
- Pour the crumbs into a 9-inch glass pie plate.
- Use the bottom of a flat-bottomed dry measuring cup to press the crumb mixture into the plate.
- Smooth off the top of the crust.
- Bake on the middle rack of the oven for 15-18 minutes.
- Set aside to cool while preparing the filling.
- PIE FILLING.
- Wash berries and dry gently.
- If you have a salad spinner, you can place some paper towels inside and dry the berries in this.
- Puree 2 1/2 cups mixed berries in a food processor until smooth.
- Strain through a mesh strainer into a small saucepan.
- Make sure you mash the seeds to extract as much of the puree as you can.
- Whisk the sugar, salt and cornstarch together in a small bowl.
- Whisk the cornstarch mixture into the puree and bring to a boil over medium heat, stirring constantly.
- Continue to cook until the mixture reaches the consistency of pudding.
- Remove it from the heat and stir in the lemon juice.
- Set this mixture aside to cool.
- Heat the jelly in a small saucepan over low heat until melted.
- Drizzle the melted jelly over the remaining berries and toss with a rubber spatula to coat.
- Use a rubber spatula so you won't crush the berries.
- Pour the slightly cooled puree into the cooled pie shell and smooth evenly.
- Put the glazed berries evenly on top of the puree and gently press into the puree.
- Cover the pie with plastic wrap and chill for at least 3 hours.
- The pie may be made up to 1 day before serving.
- WHIPPED CREAM.
- Combine cream, sugar& vanilla in a mixing bowl.
- Mix on low speed until bubbles form.
- Increase speed to medium and continue beating for another 30 seconds.
- Increase the speed to high and continue beating until the cream is thick and forms soft peaks.
- Cut the pie into 8 wedges and top with whipped cream.