Summer Berry Pie
This recipe comes from a good friend it is delicious and I have great memories of making it together.
This recipe comes from a good friend it is delicious and I have great memories of making it together.
- 1/2 cup sugar
- 1/8 tsp salt
- 1 tbsp fresh lemon juice
- 2 cups blueberries
- for the pie:
- for the crumb crust:
- 1 1/2 cups graham cracker finely ground
- 6 tbsp unsalted butter melted and cooled
- 2 cups raspberries
- 2 cups blackberries
- 2 cups fresh strawberries
- 4 tbsp cornstarch
- 2 tbsp apple or currant jelly
- whipped cream (optional)
- Carbohydrate 125.2096634375 g
- Cholesterol 43.4475 mg
- Fat 19.04664625 g
- Fiber 6.78503133361693 g
- Protein 4.72015625 g
- Saturated Fat 9.59151325 g
- Serving Size 1 1 Serving (289g)
- Sodium 262.63884375 mg
- Sugar 118.424632103883 g
- Trans Fat 1.35556825 g
- Calories 669 calories
Step-by-step
- For the crust, mix graham cracker crumbs, sugar, and butter in a large bowl. Transfer to a pie crust and pat into place using the smooth bottom of a round glass or measuring cup. Preheat oven to 400ºF. While the oven is preheating, chill the crust in the refrigerator. Bake the crust for 18-22 minutes or until golden brown. Remove and allow to cool to room temperature.
- Puree 3 1/2 cups of the berries in a food processor until very smooth. Strain through a fine-mesh sieve into a small saucepan, pressing on the seeds to extract as much puree as possible (you should have and 2 1/2 cups)
- Whisk the sugar, cornstarch and salt together. Whisk this mixture into the puree. Bring the puree to a boil over medium heat, stirring constantly to prevent lumps. Cook until it is as thick as pudding, about 10 minutes. Remove from heat and stir in the lemon juice. Set aside to cool slightly.
- Melt the jelly in a small saucepan over low heat or in the microwave (30 seconds should do it). Gently toss the berries with the melted jelly.
- Pour the cooled filling into the pie crust. Top with the coated berries, arranging artistically as desired. Cover loosely and refrigerate until the filling is set, about 3 hours. Serve with whip cream if desired and enjoy!
Most bakers fail to achieve a stable fruit pie because they rely entirely on whole berries without a cooked fruit puree foundation to anchor the structure. Fresh berries contain high water activity, which rapidly breaks down dry pastry crusts and liquefies unthickened starches.
- Pack graham cracker crumbs tightly into the pie pan by pressing down firmly with the flat base of a heavy glass measuring cup, ensuring the melted butter coats every particle for optimal structural integrity during baking at 400 degrees Fahrenheit.
- Strain pureed raspberries, blackberries, and blueberries through a fine-mesh sieve to remove fibrous seeds before cooking, which allows the cornstarch to form a uniform, pudding-like gel without interference.
- Whisk the sugar and cornstarch mixture directly into the strained fruit puree prior to heating, ensuring the starch granules hydrate evenly before the liquid reaches the critical gelatinization temperature over medium heat.
- Allow the assembled pie to chill in the refrigerator for at least three hours so the starches fully set and the melted jelly coating on the whole berries solidifies into a protective glaze.
Make-ahead preparation works exceptionally well for this dessert because the fully set pie holds its structure in the refrigerator for up to twenty-four hours without the crust becoming waterlogged. Freezing is strongly discouraged, however, as the thawing process forces ice crystals to rupture the delicate cell walls of the fresh berries, transforming the glossy fruit topping into an unpalatable, watery pool.
