Summer Berry Pie

Submitted by: admin on April 2, 2020

Serves 8

Ingredients

10 ounces (2 cups) raspberries
10 ounces (2 cups) blackberries
10 ounces (2 cups) blueberries
1⁄2 cup (3-1⁄2 ounces) sugar
3 tablespoons cornstarch
1⁄8 teaspoon salt
1 tablespoon lemon juice
1 recipe GRAHAM CRACKER CRUST, baked and cooled
2 tablespoons red currant or apple jelly

Instructions

  1. Gently toss berries together in large bowl. Process 2-1⁄2 cups of berries in food processor until very smooth, about 1 minute (do not under-process). Strain puree through fine-mesh strainer into small saucepan, pressing on solids to extract as much puree as possible (you should have about 1-1⁄2 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 3-1⁄2 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.

Related Recipes

Graham Cracker Crust

Tags

Hi There!

Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:

Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃

Start your Free Trial today!