It is that time of year. I have written you a berry haiku.Berries' siren song
Bursting, juicy melody
Guess it's time for pie
Bursting, juicy melody
Guess it's time for pie
So here you go.
Summer Berry Pie (print recipe)
Graham Cracker Crust:
9 graham crackers (5 ounces), broken into rough pieces
2 T sugar
5 T unsalted butter, melted and warm
Berry Filling:
2 cups raspberries (9 ounces)
2 cups blackberries (11 ounces)
2 cups blueberries (10 ounces)
1/2 cup sugar
3 T cornstarch
1/8 tsp salt
1 T juice from 1 lemon
2 T red currant jelly
2 cups sweetened whipped cream
1. For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees.
2. In a food processor, process the graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs.) Add the sugar and pulse to combine. Continue to pulse while adding warm melted butter in a steady stream; pulse until the mixture resembles wet sand. Transfer the crumbs to 9-inch glass pie plate; use the bottom of a ramekin or measuring cup to press the crumbs evenly into the bottom and up the sides, forming a crust. Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack to cool completely while making the filling.
3. For the filling: Combine the berries in a large colander and gently rinse (taking care not to bruise them.) Spread the berries on a paper towel-lined rimmed baking sheet and gently pat dry with additional paper towels.
4. In a food processor, puree 2 1/2 cups of the mixed berries until smooth and fully pureed, about 1 minute. Strain the puree through a mesh strainer into a small nonreactive saucepan, scraping and pressing on the seeds to extract as much puree as possible (1 1/4 to 1 1/2 cups.) Whisk the sugar, cornstarch, and salt in a small bowl to combine, then whisk the mixture into the puree. Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to the consistency of pudding, remove from the heat, stir in the lemon juice, and set aside to cool slightly.
5. While the puree is cooling, place the remaining berries in a medium bowl. Heat the jelly in a second small saucepan over low heat until fully melted. Drizzle the melted jelly over the whole berries and gently toss them together until the berries are glazed. Pour the slightly cooled berry puree into the cooled crust and smooth the top with a rubber spatula. Distribute the glazed berries evenly over the puree and gently press into the surface. Loosely cover the pie with plastic wrap; refrigerate until chilled and the puree has set, about 3 hours (or up to 1 day.) Cut the pie into wedges and serve with whipped cream.
Recipe from Baking Illustrated: The Practical Kitchen Companion for the Home Baker
Summer Berry Pie (print recipe)
Graham Cracker Crust:
9 graham crackers (5 ounces), broken into rough pieces
2 T sugar
5 T unsalted butter, melted and warm
Berry Filling:
2 cups raspberries (9 ounces)
2 cups blackberries (11 ounces)
2 cups blueberries (10 ounces)
1/2 cup sugar
3 T cornstarch
1/8 tsp salt
1 T juice from 1 lemon
2 T red currant jelly
2 cups sweetened whipped cream
1. For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees.
2. In a food processor, process the graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs.) Add the sugar and pulse to combine. Continue to pulse while adding warm melted butter in a steady stream; pulse until the mixture resembles wet sand. Transfer the crumbs to 9-inch glass pie plate; use the bottom of a ramekin or measuring cup to press the crumbs evenly into the bottom and up the sides, forming a crust. Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack to cool completely while making the filling.
3. For the filling: Combine the berries in a large colander and gently rinse (taking care not to bruise them.) Spread the berries on a paper towel-lined rimmed baking sheet and gently pat dry with additional paper towels.
4. In a food processor, puree 2 1/2 cups of the mixed berries until smooth and fully pureed, about 1 minute. Strain the puree through a mesh strainer into a small nonreactive saucepan, scraping and pressing on the seeds to extract as much puree as possible (1 1/4 to 1 1/2 cups.) Whisk the sugar, cornstarch, and salt in a small bowl to combine, then whisk the mixture into the puree. Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to the consistency of pudding, remove from the heat, stir in the lemon juice, and set aside to cool slightly.5. While the puree is cooling, place the remaining berries in a medium bowl. Heat the jelly in a second small saucepan over low heat until fully melted. Drizzle the melted jelly over the whole berries and gently toss them together until the berries are glazed. Pour the slightly cooled berry puree into the cooled crust and smooth the top with a rubber spatula. Distribute the glazed berries evenly over the puree and gently press into the surface. Loosely cover the pie with plastic wrap; refrigerate until chilled and the puree has set, about 3 hours (or up to 1 day.) Cut the pie into wedges and serve with whipped cream.
Recipe from Baking Illustrated: The Practical Kitchen Companion for the Home Baker
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