- 1 9-inch Graham cracker crust or baked pie shell
- 2 cups each blackberries, raspberries and blueberries
- 3 tablespoons of cornstarch
- 1/8 tsp salt
- 1/2 cup sugar
- 1 tablespoon of lemon juice
- 2 tablespoon of currant jelly
Combine all of the berries in a large colander and lightly rinse under cold running water. Place them flat on paper towels and gently pat them dry with more paper towels. After they have dried, puree 2 1/2 cups of them in a food processor until they are smooth and strain the mixture through a wire mesh strainer.
Place salt, sugar and cornstarch in a small bowl and whisk to combine before mixing it in with the puree. Bring the puree to a boil over medium heat in a small saucepan while using a wooden spoon to stir constantly.
Remove from heat after the mixture has reached a full boil and has achieved the consistency of pudding. Stir in lemon juice and allow to slightly cool. Thoroughly melt the currant jelly on stove top over low heat. Place the remaining berries in a bowl.
Gently toss the melted jelly with the berries in the bowl until all of the berries are glazed. After pouring the berry puree mixture into the cooled crust and evening in it out on top with a spatula, add the glazed berries and gently press them down.
Loosely cover the pie with plastic wrap and place it in the refrigerator for at least three hours so that the puree has an opportunity to set.
This pie excellent when served with freshly whipped cream