Summer Berry Pie

Name: Summer Berry Pie
Yield: Serves 8 to 10 (Makes one 9-inch pie)
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); 2 cups, fresh blackberries (about 11 ounces); 2 cups, fresh blueberries (about 10 ounces); 1/2 cup, granulated sugar (3 1/2 ounces); 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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Appears in Cook's Illustrated July/August 2003, America's Test Kitchen TV

Desserts or Baked Goods

SERVES8 to 10 (Makes one 9-inch pie)

TIME1 hour, plus 3 hours chilling

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WHY THIS RECIPE WORKS

We used a simple but flavorful graham cracker crust and thickened some pureed berries with cornstarch to create a no-bake summer berry pie recipe that was easy to make, sliced neatly, and had great flavor and texture.

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