SERVES 8
Feel free to vary the amount of each berry as desired as long as you have 6 cups of berries total; do not substitute frozen berries here. Serve with Whipped Cream. See the sidebar that follows the recipe.
|
10 |
ounces (2 cups) raspberries |
|
10 |
ounces (2 cups) blackberries |
|
10 |
ounces (2 cups) blueberries |
|
½ |
cup (3½ ounces) sugar |
|
3 |
tablespoons cornstarch |
|
⅛ |
teaspoon salt |
|
1 |
tablespoon lemon juice |
|
1 |
recipe Graham Cracker Crust, baked and cooled |
|
2 |
tablespoons red currant or apple jelly |
1. Gently toss berries together in large bowl. Process 2½ cups of berries in food processor until very smooth, about 1 minute (do not underprocess). Strain puree through fine-mesh strainer into small saucepan, pressing on solids to extract as much puree as possible (you should have about 1½ cups); discard solids.
2. Whisk sugar, cornstarch, and salt together in bowl, then whisk into strained puree. Bring puree mixture to boil, stirring constantly, and cook until it is as thick as pudding, about 7 minutes. Off heat, stir in lemon juice; set aside to cool slightly.
3. Pour warm berry puree into baked and cooled prebaked pie crust. Melt jelly in clean small saucepan over low heat, then pour over remaining 3½ cups berries and toss to coat. Spread berries evenly over puree and lightly press them into puree. Cover pie loosely with plastic wrap and refrigerate until filling is chilled and has set, about 3 hours; serve chilled or at room temperature.