Summer Berry Pie
No-bake berry pies often turn out soupy, chewy, or tasteless. Could we make a pie with great texture and flavor--and still keep it simple?
Keywords
- Desserts or Baked Goods
- Fruit
- Make Ahead
- Dessert Pies
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Food processor
- Fine-mesh sieve
- Hand mixer
- Pie dish
- Cooling rack
- Colander
- Baking sheet
- Measuring cup
- Saucepan
- Wooden spoon
- Whisk
- Mixing bowl
- Measuring spoon
- Paper towel
- Plastic wrap
- Chef's knife
- Oven
- Stove
- Refrigerator
Ingredients
- 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/255 grams)
- 2 cups fresh blackberries (about 11 ounces/312 grams)
- 2 cups fresh blueberries (about 10 ounces/283 grams)
- 1/2 cup granulated sugar (3 1/2 ounces/99 grams)
- 3 tablespoons cornstarch
- 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
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