Summer Berry Pie

I LOVE this pie for so many reasons. It’s incredibly delicious and pretty low maintenance as far as pies go. With a simple graham cracker crust, there is no fussing with cutting butter into flour, chilling, rolling, making a lattice top, etc. Additionally, only the crust needs to be baked. The actual filling consists of a mixed berry puree that is cooked briefly with cornstarch to thicken for the bottom layer, and the remainder of the mixed berries are tossed with a bit of jam for the top layer. The whole thing is refrigerated to set up, and that is all there is to it!

For Graham Cracker Crust
9 graham crackers, broken into big chunks
2 Tbsp granulated sugar
5 Tbsp unsalted butter, melted

For Berry Filling
2 10oz bags (20 ounces) of frozen mixed berries, thawed completely.
2 c. fresh raspberries (about 9 ounces)
2 c. fresh blackberries (about 11 ounces)
2 c. fresh blueberries (about 10 ounces)
½ c. granulated sugar (3½ ounces)
3 Tbsp cornstarch
⅛ tsp salt
1 Tbsp lemon juice from 1 lemon
3 Tbsp red currant jelly

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 ½-cup dry measuring cup to push the crumbs up the sides of the pie plate and tamp them down firmly. 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 the previously frozen, now thawed 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 1½ 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 fresh 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 4 hours (or up to 1 day).

Source: Cook’s Illustrated and Annie’s Eats

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