Summer Berry Pie

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Beautiful pie, you'll love it!! If blackberries are not available, use 3 cups each of raspberries and blueberries. When pureeing the berries, be sure to process them for a full minute; otherwise, the yield on the puree may be too small. Apple jelly can be substituted if red currant jelly is unavailable. If you have a salad spinner, line the basket with paper towels, add the berries, and spin until dry.

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Steps

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For the crust: adjust an oven rack to the middle position and heat the oven to 325 degrees.

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In a food processor , process the graham crackers until evenly fine , about 30 seconds.

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Add the sugar and pulse to combine.

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Continue to pulse while adding the warm melted butter in a steady stream.

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Pulse until the mixture resembles wet sand.

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Transfer the crumbs to a 9-inch glass pie plate.

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Using a -cup dry measuring cup , press the crumb mixture into the plate.

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Use your thumb to square off the top of the crust.

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Bake the crust until fragrant and beginning to brown , 15 to 18 minutes.

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Transfer to a wire rack and cool completely while making the filling.

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For the filling: combine the berries in a large colander and gently rinse.

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Spread the berries on a rimmed baking sheet lined with paper towels and gently pat dry with additional paper towels.

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In a food processor , puree 2 cups mixed berries until smooth and fully pureed , about 1 minute.

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Strain the puree through a mesh strainer into .

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Ingredients

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graham crackers, sugar, unsalted butter, raspberries, blackberries, blueberries, granulated sugar, cornstarch, salt, lemon juice, red currant jelly, heavy cream, vanilla extract