Mystery Ingredient Monday - Blueberries!

Out of my extensive repertoire of blueberry delights, I made the annual Triple Summer Berry Pie.  This recipe is in one of my America's Test Kitchen cookbooks, I don't know which one.  It wasn't in The Quick Recipe, that's fo sho.  It was featured in an episode of Season 4 if you watch the America's Test Kitchen show.

I actually made two pies, because....well it's really good and a lot of work, so why not?

Plus, we got invited to dinner at the home of another large family, so we shared.

Technically, Susan made the crusts either Friday or Saturday.  Yes folks.  Those graham cracker crusts sat on my counter for 24-48 hours covered with plastic wrap.  Would you believe it?  The crusts were especially complimented by our host.

If you have to buy your berries, rather than pick them from your own backyard, it can be an expensive pie.  Fortunately, I hit that sweet spot in August when everything is in stock and reasonably priced.

Triple Summer Berry Pie aka Summer Berry Pie

Adapted from America's Test Kitchen on PBS.

Graham Cracker Crust
9 graham crackers , broken into rough pieces
2 tablespoons granulated sugar
5 tablespoons unsalted butter , melted and warm

Or you could just buy your crusts.  Gasp!

Berry Filling
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 or whatever seedless red or even purple jelly or preserves you have on hand.  I've thrown out so many jars of expired red currant jelly that are missing 2-4 tablespoons, that I save the bucks and use something else.


1. FOR THE CRUST: Adjust oven rack to middle position and heat oven to 325 degrees.

2. In food processor, process graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs). Add sugar and pulse to combine. Continue to pulse while adding warm melted butter in steady stream; pulse until mixture resembles wet sand. Transfer crumbs to 9-inch glass pie plate; form crust using 1/2-cup dry measuring cup. Bake crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to wire rack and cool completely while making filling.

That was the easy part.  Now is when it gets time consuming.

3. FOR THE FILLING: Combine berries in large colander and gently rinse (taking care not to bruise them); spread berries on paper towel-lined rimmed baking sheet and gently pat dry with additional paper towels.

4. In food processor, puree 2 1/2 cups mixed berries until smooth and fully pureed, about 1 minute. Strain puree through mesh strainer into small nonreactive saucepan, scraping and pressing on seeds to extract as much puree as possible (you should have 1 1/4 to 1 1/2 cups). (That part right there can take upwards of 30 minutes, particularly if you're making more than one pie.)  Whisk sugar, cornstarch, and salt in small bowl to combine, then whisk mixture into puree. Bring puree to boil over medium heat, stirring constantly with wooden spoon; when mixture reaches a boil and is thickened to consistency of pudding, remove from heat, stir in lemon juice, and set aside to cool slightly.

You are all hot and bothered after straining fruit puree for 30 minutes, hope you wore an apron! 
Now, you MUST stir constantly for another 17-30 minutes while your puree thickens.  
You can stop just long enough to grab a frosty beverage from the fridge.  
Or holler for a responsible youth to do this part.  
The window from when the pudding is ready to when the pudding is chunky overcooked glop is rather small.  
But don't worry. 
You are going to add that tablespoon or two of lemon juice, right?  
Whisk that in and everything will be fine.

5. While puree is cooling, place remaining berries in medium bowl. Heat jelly in second small saucepan over low heat until fully melted; drizzle melted jelly over berries and toss gently to coat.

The jelly only serves to make the whole berries on top shiny.  That's why any seedless jelly or preserve will work.  I used seedless red raspberry here.

Pour slightly cooled puree into cooled pie shell; top with fresh berries. Loosely cover pie with plastic wrap; refrigerate until chilled and puree has set, about 3 hours (or up to 1 day).

Serves 8

Someone I know has said that this is his favorite pie of all time.  It's definitely my favorite fruit pie. And it's totally worth every penny and every minute spent on it.

You can enjoy it all by itself, or add a wee dollop of whipped cream or vanilla ice cream.

Tasha is announcing our challenge for next week.  Be sure to visit Anne and the other linker uppers.  Don't have a blog?  Twitter and Instagram with us using the #MIM hashtag.

I can't wait to see your Berry Delicious creations!