Berries are not sold in standard half pint containers. When shopping for ingredients, use the weights on the containers as a guideline, but make sure to measure out the berries (gently, to avoid bruising). If you wind up short on one type of berry but have extras of another type, make up the difference with the extras. 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.
- For the Graham Cracker Crust:
- 9 graham crackers, broken into rough pieces
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted and warm
- For the Berry Filling:
- 2 cups fresh raspberries (about 9 ounces)
- 2 cups fresh blackberries (about 11 ounces)
- 2 cups fresh blueberries (about 10 ounces)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 3 tablespoons cornstarch
- 1/8 teaspoon table salt
- 1 tablespoon lemon juice, from 1 lemon
- 2 tablespoons red currant jelly
- For the Whipped Cream:
- 1 cup heavy cream (cold)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
FOR THE CRUST:
Adjust the oven rack to the middle position and heat the oven to 325 degrees F.
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; form the crust using a
1/2 cup dry measuring cup. 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 paper towel-lined rimmed baking sheet and gently pat dry with additional paper towels.
In a food processor, puree 2 1/2 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 1/4 to 1 1/2 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 to coat. Pour the slightly cooled puree into the cooled pie shell; top with the fresh berries. 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 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, 30 to 60 seconds.
Cut the pie into wedges and serve with the whipped cream.
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
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