Berry Desserts

Summertime 3 Berry Pie
Makes 1, 9" pie*Tips:
Save time on prep by using a ready made graham cracker crust and Cool Whip topping.
Use any combination of the three berries suggested, as long as you have 6 cups total. I have also, successfully used a combination of strawberries and blueberries when the others are not in season.
When pureeing the berries, be sure to process them for a full minute; otherwise, the yield on the puree may be too small.For the Crust:
9 graham crackers, broken into rough pieces (for 1 cup graham cracker crumbs)
2 tablespoons sugar
5 tablespoons unsalted butter, melted and warm
For the Filling:
2 cups fresh raspberries
2 cups fresh blackberries
2 cups fresh blueberries
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon lemon juice ( 1 lemon)
2 tablespoons Red Currant or Apple jelly
For the Topping:
1 cup heavy cream (cold)
1 tablespoon granulated sugar
1 teaspoon vanilla extract


Adjust oven rack to middle position and heat oven to 325 degrees F.The Crust:
In food processor, process graham crackers until evenly fine, about 30 seconds. 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.

The Filling:
Combine berries in large colander and gently rinse. Spread berries on paper towel-lined baking sheet and gently pat dry with additional paper towels.

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). 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.
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. 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).

The Topping:
Just before serving, beat cream, sugar, and vanilla with electric mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds.

Cut pie into wedges and serve with whipped cream.

Strawberry Angel Cloud

Serves 9

1 envelope unflavored gelatin
3/4 cup cold water
1/2 cup sugar
1 package (10 ounces) frozen sliced strawberries, thawed
1 carton (8 ounces) frozen whipped topping, thawed
5 cups angel food cake cubes
Fresh strawberries, optional
Fresh mint, optional

In a saucepan, combine gelatin and cold water; let stand for 5 minutes to soften. Heat and stir over low heat just until gelatin dissolves. Remove from the heat; add sugar. Stir until dissolved. Stir in strawberries with any juice that has has accumulated. Chill until partially thickened.
Fold in whipped topping. Place cake cubes in a large bowl; pour strawberry mixture over cake and gently stir. Pour into an ungreased 8-in. square dish. Chill until firm.
Cut into squares & garnish with fresh strawberries and mint.

Note: I often serve this with a simple strawberry sauce spooned over the top.