Summer Berry Pie

Source: Cook's Illustrated
Serves: 10

Crust
9 graham crackers, broken into rough pieces
2 T sugar
5 T butter, melted and warm

Filling
2 c raspberries
2 c blackberries
2 c blueberries
1/2 c sugar
3 T cornstarch
1/8 t salt
1 T fresh lemon juice
2 T red currant jelly

Preheat oven to 325 degrees. Process crackers in a food processor until evenly fine. Add sugar and pulse to combine. Continue to pulse while adding butter and mix until mixture resembles wet sand. Press crumbs into a 9 inch glass pie plate. Bake 15-18 minutes or until crust is just beginning to brown. Remove from oven and cool completely on a rack.

Combine the berries and rinse. Gently pat dry. Puree 2 1/2 cups of berries until smooth, about 1 minute. Strain puree through a mesh strainer into a saucepan, scraping and pressing to extract as much puree as possible. Combine sugar, cornstarch, and salt in a small bowl and then whisk mixture into berry puree. Bring puree to a boil over medium heat stirring constantly until it has thickened to the consistency of pudding. Remove from heat and stir in lemon juice. Cool slightly.

Place remaining berries into a medium bowl. Heat jelly in the microwave 30-60 seconds on High until fully melted. Drizzle jelly over berries and toss gently to coat. Pour puree into cool pie shell and spread evenly. Top with mixed berry mixture. Loosely cover with plastic wrap and refrigerate for at least 3 hours or up to one day. Serve with lightly sweetened whipped cream.