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From America's Test Kitchen Season 4: Summer Berry Desserts
A fresh berry pie might seem like an easy-to-pull-off summer dessert, but most of the recipes we tried buried the berries in gluey thickeners or embedded them in bouncy gelatin. Our goal was to make a pie with great texture and flavor—and still keep it simple. We started with the test kitchen’s quick and easy homemade graham cracker crust. For the filling, we used a combination of raspberries, blackberries, and blueberries. After trying a few different methods, we found a solution that both bound the berries in the graham cracker crust and intensified their bright flavor. We processed a portion of berries in the food processor until they made a smooth puree, then we thickened the puree with cornstarch. Next, we tossed the remaining berries with warm jelly for a glossy coat and a shot of sweetness. Pressed gently into the puree, the berries stayed put and tasted great.
Makes one 9-inch pie, serving 8 to 10
Berries are not sold in standard half-pint containers. When shopping for ingredients, use the weights on the containers as a guideline, but make sure to measure out the berries (gently, to avoid bruising). If you wind up short on one type of berry but have extras of another type, make up the difference with the extras. 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.
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