|This photo from Cooks Illustrated website|
|Two years later (July 22, 2012) I made it again… great July dessert!
This piece was left over from Elaine’s bday party. Still yummy the next day!
I have been so obsessed with pool construction from March until July that I haven’t baked anything! Until the 4th of July… to celebrate the first pool party, I thought an easy BBQ friendly pie was in order. I cheated and used a pre-made graham cracker crust and didn’t make my own whipped cream either.You can also put the berries in the blender. Yay summer!
Summer Berry Pie (by Cooks Illustrated)
Makes one 9-inch pie, serving 8 to 10
|Graham Cracker Crust|
|9||graham crackers , broken into rough pieces|
|2||tablespoons granulated sugar|
|5||tablespoons unsalted butter , melted and warm|
|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)|
|1/8||teaspoon table salt|
|1||tablespoon lemon juice from 1 lemon|
|2||tablespoons red currant jelly|
|1||cup heavy cream (cold)|
|1||tablespoon granulated sugar|
|1||teaspoon vanilla extract|
- FOR THE CRUST: Adjust oven rack to middle position and heat oven to 325 degrees.
- In food processor, process graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs). Add sugar and pulse to combine. Continue to pulse while adding warm melted butter in steady stream; pulse until mixture resembles wet sand. Transfer crumbs to 9-inch glass pie plate; form crust using 1/2-cup dry measuring cup. Bake crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to wire rack and cool completely while making filling.
- FOR THE FILLING: Combine berries in large colander and gently rinse (taking care not to bruise them); spread berries on paper towel-lined rimmed baking sheet and gently pat dry with additional paper towels.
- In food processor, puree 2 1/2 cups mixed berries until smooth and fully pureed, about 1 minute. Strain puree through mesh strainer into small nonreactive saucepan, scraping and pressing on seeds to extract as much puree as possible (you should have 1 1/4 to 1 1/2 cups). Whisk sugar, cornstarch, and salt in small bowl to combine, then whisk mixture into puree. Bring puree to boil over medium heat, stirring constantly with wooden spoon; when mixture reaches a boil and is thickened to consistency of pudding, remove from heat, stir in lemon juice, and set aside to cool slightly.
- While puree is cooling, place remaining berries in medium bowl. Heat jelly in second small saucepan over low heat until fully melted; drizzle melted jelly over berries and toss gently to coat. Pour slightly cooled puree into cooled pie shell; top with fresh berries. Loosely cover pie with plastic wrap; refrigerate until chilled and puree has set, about 3 hours (or up to 1 day).
- Cut pie into wedges and serve with whipped cream.