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/255 grams); 2 cups, fresh blackberries (about 11 ounces/312 grams); 2 cups, fresh blueberries (about 10 ounces/283 grams); 1/2 cup, granulated sugar (3 1/2 ounces/99 grams); 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

Desserts or Baked Goods
Fruit
Make Ahead
Dessert Pies

By Erika Bruce ･ Appears in Cook's Illustrated July/August 2003, America's Test Kitchen TV

No-bake berry pies often turn out soupy, chewy, or tasteless. Could we make a pie with great texture and flavor--and still keep it simple?

SERVES 8 to 10 (Makes one 9-inch pie)

TIME 1 hour, plus 3 hours chilling

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