Summer Berry Pie Recipe

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Summer Berry Pie
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Ingredients
14
Count
Nutrition
5128
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees.
  2. In a food processor, process the graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs).
  3. Add the sugar and pulse to combine.
  4. Continue to pulse while adding the warm melted butter in a steady stream; pulse until the mixture resembles wet sand.
  5. Transfer the crumbs to a 9-inch glass pie plate.
  6. Using a 1/2-cup dry measuring cup, press the crumb mixture into the plate.
  7. Use your thumb to square off the top of the crust.
  8. Bake the crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack and cool completely while making the filling.
  9. For the filling: Combine the berries in a large colander and gently rinse (taking care not to bruise them); spread the berries on a rimmed baking sheet lined with paper towels and gently pat dry with additional paper towels.
  10. In a food processor, puree 2 1/2 cups mixed berries until smooth and fully pureed, about 1 minute.
  11. Strain the puree through a mesh strainer into a small nonreactive saucepan, scraping and pressing on the seeds to extract as much puree as possible (you should have 1 1/4 to 1 1/2 cups).
  12. Whisk the sugar, cornstarch, and salt in a small bowl to combine, then whisk the mixture into the puree.
  13. Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to the consistency of pudding, remove from the heat, stir in the lemon juice, and set aside to cool slightly.
  14. While the puree is cooling, place the remaining berries in a medium bowl.
  15. Heat the jelly in a second small saucepan over low heat until fully melted.
  16. Drizzle the melted jelly over the berries and toss gently with a rubber spatula to coat.
  17. Pour the slightly cooled puree into the cooled pie shell and smooth the top with a spatula.
  18. Distribute the glazed berries evenly over the puree and gently press them into the puree.
  19. Loosely cover the pie with plastic wrap; refrigerate until chilled and the puree has set, about 3 hours or up to 1 day.
  20. For the whipped cream: Just before serving, beat the cream, sugar, and vanilla with an electric mixer on low speed until small bubbles form, about 30 seconds.
  21. Increase the speed to medium; continue beating until the beaters leave a trail, about 30 seconds longer.
  22. Increase the speed to high; continue beating until the cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds.
  23. Cut the pie into wedges and serve with whipped cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5128.17 Kcal (21471 kJ)
Calories from fat 2322.54 Kcal
% Daily Value*
Total Fat 258.06g 397%
Cholesterol 158.53mg 53%
Sodium 4066.48mg 169%
Potassium 1529.64mg 33%
Total Carbs 662.08g 221%
Sugars 246.29g 985%
Dietary Fiber 35.36g 141%
Protein 46.88g 94%
Vitamin C 80.6mg 134%
Vitamin A 0.4mg 12%
Iron 27.4mg 152%
Calcium 369.4mg 37%
Amount Per 100 g
Calories 357.88 Kcal (1498 kJ)
Calories from fat 162.08 Kcal
% Daily Value*
Total Fat 18.01g 397%
Cholesterol 11.06mg 53%
Sodium 283.79mg 169%
Potassium 106.75mg 33%
Total Carbs 46.2g 221%
Sugars 17.19g 985%
Dietary Fiber 2.47g 141%
Protein 3.27g 94%
Vitamin C 5.6mg 134%
Iron 1.9mg 152%
Calcium 25.8mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 123.3
    Points
  • 140
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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