Summer Berry Pie Recipe

How to Make Summer Berry Pie

1. **Prepare the Crust:** Preheat oven to 325°F (160°C). Adjust oven rack to the middle position.
2. In a food processor, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and pulse until combined.
3. Gradually add 6 tablespoons (3 ounces) melted unsalted butter, pulsing until the mixture resembles wet sand.
4. Press the crumb mixture into a 9-inch glass pie plate, using a ½-cup dry measuring cup to create an even crust. Use your thumb to square off the top edge.
5. Bake for 15-18 minutes, or until fragrant and lightly golden. Transfer to a wire rack to cool completely.
6. **Make the Berry Filling:** Rinse 4 cups mixed berries (combination of blackberries, raspberries, and blueberries; or substitute with 3 cups raspberries and 3 cups blueberries if blackberries are unavailable) in a colander.
7. Spread berries on a baking sheet lined with paper towels; pat dry. If using a salad spinner, line the basket with paper towels, add berries, and spin until dry.
8. Puree 2 cups of the berries in a food processor until completely smooth (about 1 minute).
9. Strain the puree through a fine-mesh sieve into a saucepan, pressing on the solids to extract maximum puree.
10. In a small bowl, whisk together ¼ cup granulated sugar, 2 tablespoons cornstarch, and a pinch of salt. Whisk into the berry puree.
11. Cook over medium heat, stirring constantly, until the mixture boils and thickens to a pudding-like consistency.
12. Remove from heat; stir in 1 tablespoon lemon juice. Set aside to cool slightly.
13. Meanwhile, gently toss the remaining 2 cups of berries with 2 tablespoons melted red currant jelly (or apple jelly).
14. Pour the cooled berry puree into the cooled pie crust. Distribute the glazed berries evenly over the puree and gently press them in.
15. Loosely cover the pie with plastic wrap and refrigerate for at least 3 hours, or up to 1 day, to allow the filling to set.
16. **Make the Whipped Cream (optional):** Just before serving, beat 1 cup heavy cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract with an electric mixer on low speed until small bubbles form. Increase speed to medium, then high, beating until soft peaks form.
17. Cut the pie into wedges and serve chilled, topped with whipped cream (optional).