Fresh Berry Pie

by Ann on July 16, 2009

Fresh Berry Pie

Fresh Berry Pie

Ever had a fresh berry pie?  They are absolutely delicious!  Best of all, it’s simple to make.  It’s just fresh berries in a sugary plain gelatin on graham cracker crust.  If you can’t eat wheat, this pie would taste excellent on most any crust.   In addition to the currants I received from my Dad last weekend, I just received some delicious raspberries and blackberries from his garden as well.  What to do?  Big smile.  I could eat two of these pies a week!   I’ve had a fresh strawberry and a fresh raspberry pie from a local restaurant, but never mixed or homemade.  So far, this mixed pie and also fresh raspberry are my favorites.  Seasonal, light, refreshing and yummy.

I chose to make my own graham cracker crust because the store bought varieties are made with hydrogenated fats.  Be careful with this because even the regular graham crackers at most grocery stores all have these trans fats in them – you’ll have to buy the graham crackers at the natural foods section or natural foods stores.  You should be able to buy them at Target though- the Back to Nature brand sticks are our favorite.

Ingredients:

  • CRUST
  •  1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 TB butter, softened
  • FILLING
  • 2 1/2 – 3 cups berries (my mix was equal parts raspberries, blackberries, blueberries and currants)
  • 2 packets flavorless gelatin + 2 cups boiling water
  • 1/2 cup sugar

Method:

  • CRUST
  • pre-heat oven to 350
  • Grind graham crackers in food processor
  • Mix graham crackers with sugar and cut in butter
  • Form in a pie pan, patting crust firmly
  • Bake for 8-10 minutes
  • Allow to cool, about 30-40 minutes
  • FILLING
  • Boil water, with a whisk add gelatin packets and sugar
  • Allow to cool slightly, a few minutes
  • Arrange berries on pie crust
  • Pour gelatin mixture over berries until it reaches top layer of berries.  Depending on your pie pan, there may be extra gelatin leftover, that’s okay, just discard it 
  • Refrigerate until hardened

Dollup with fresh whip cream!  I make mine with heavy whipping cream, a little vanilla, and some sugar to taste.  Just whisk with beaters in a tall bowl until it reaches the desired consistency.

{ 18 comments… read them below or add one }

1 Dawn July 16, 2009 at 4:08 pm

My mouth is watering just looking at this! :) It’s like the perfect slice!

2 jennk/cinnamonquill July 16, 2009 at 8:38 pm

Oh man, I have currant jealousy! Lovely pie! Beautiful colors. I’ve been making a graham cracker crust using a graham cracker tart dough; I’m going to post the recipe soon. There is nothing like homemade graham crackers!

3 Ann July 16, 2009 at 9:09 pm

Sounds great! I’d love to have a try at homemade graham crackers!

4 The Gourmet Foodie July 17, 2009 at 7:25 am

Looks delicious! Can’t wait to give it a try!

5 stephchows July 17, 2009 at 7:33 am

Your pie looks perfect!! Not a crumb out of place :) I love pies like this!! Next time work sends you to rochester let me know and I”ll show you around to all the good stuff!!

6 Sophie July 17, 2009 at 9:28 am

Pies made with fresh berries are definitely the best! This looks like the perfect slice and the color of the berries is amazing, beautiful dessert here :).

7 JulieB July 17, 2009 at 11:59 am

WOW! Yummy!

8 Cookin' Canuck July 17, 2009 at 12:10 pm

This is my kind of crust! And those berries are gorgeous!

9 lisa (dandysugar) July 17, 2009 at 4:09 pm

This looks fantastic, so bright and colorful. I love the healthy crust.

10 The Duo Dishes July 17, 2009 at 5:20 pm

That’s probably the perfect crust combination with berries. Really good one there.

11 jennk/cinnamonquill July 18, 2009 at 7:43 am

I should have said there’s nothing like homemade graham crackers -or- homemade graham cracker crust…because, as I think of it, my favorite ‘graham cracker’ crust is one I make using ginger-molasses cookies that my grandma makes. I wonder what other kinds of cookies would work, especially with fruit!

12 rebecca subbiah July 18, 2009 at 1:07 pm

this looks great caught my eye on foodbuzz great site Rebecca

13 My Food and Life Encounters July 18, 2009 at 6:10 pm

Yum. This looks fantastic. Thank you so much for sharing.

14 Caitlin July 18, 2009 at 11:17 pm

ohh this looks great but i was woundering could you use a atart dish for this recipe instead of a pie dish and if yes what size of a dish would i need.

15 Ann July 18, 2009 at 11:35 pm

Great question! I’m not sure but I think roughly 5 or 6 little tart pans would suffice with 3 cups of fresh fruit. Just in case I’d make 50% more crust and try baking for a shorter period of time…7-9 minutes? Instead of just 2 cups of hot water, the mixture could use to add a little bit of cold water anyway, say…1/2 cup. That way, it’d be less of a jiggler and more of a soft form. Either way would work. Just put the berries in the pan and the sugar/jello mixture on top. Still easy!

16 Jessie July 20, 2009 at 1:15 pm

can you send me a slice please?? that pie looks delicious!

17 Rosey Rebecca July 21, 2009 at 9:11 pm

This looks so good!!

18 Evelyn J. Herrera August 7, 2011 at 8:59 pm

I made this pie today and it came out great. It slices just the way shown because the berries are stuck together with the gelatin. I reduced the amount of sugar slightly in both the pie filling and the whipped cream. I also used another type of pre-made pie crust, and it still came out fine. The crust I sued was frozen and just needed to thaw-out overnight in the refrigerator – so not as spontaneous as the graham cracker crust – but still tasty.

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