Summer Berry Pie

Even in New York City, the Concrete Jungle, there are individuals and organizations devoted to bringing residents fresh, local produce. The Union Square Greenmarket is such a place. It is located on Union Square West between 15th and 17th streets from Broadway to Park Avenue South. I had the pleasure of shopping here one lovely Saturday several weeks ago (the market is open Mondays, Wednesdays, Fridays and Saturdays).



It was fun wandering through, talking to the vedors and picking out things to buy. So much fresh fruits and vegetables I didn't even know where to start! I ended up with some cherry tomatoes that were just about to burst in the hot shade they were set up under.



There were flowers everywhere as well! I specifically enjoyed the ginormous sunflowers! They were so large and vibrant!



I wasn't really there for flowers, however. I had another motive: Berry Pie! So of course, I headed straight for the berries which were lined up in several tents, row upon row!



For this berry pie, I wanted an assortment of blueberries, blackberries and raspberries. I found all of them at the market! My reasons for choosing a berry pie are pretty obvious: the rancid heat in the city makes me want to throw our oven down the stairs and squish it with the jaws of life. The only part of this pie you need the oven for is the crust, and even then its only for a few minutes. Saved!

This pie turned out great! I really enjoyed the jelly layer set up below all the berries. It contributed to the tang and the graham cracker crust worked itself in beautifully!

Summer Berry Pie

The New Best Recipe

 9 graham crackers (5-ounces), broken into rough pieces
2 tablespoons sugar
5 tablespoons unsalted butter, melted and kept warm

2 cups (about 9 ounces) raspberries
2 cups (about 11 ounces) blackberries
2 cups (about 10 ounces) blueberries
½ cup (3 ½ ounces) sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon juice from 1 lemon
2 tablespoons red currant jelly (I used strawberry jelly)

For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees.

In a food processor, process the graham crackers until evenly fine, about 30 seconds. Add the sugar and pulse to combine. Continue to pulse while adding the warm melted butter in a steady stream; pulse until the mixture resembles wet sand. Transfer the crumbs to a 9-inch glass pie plate. Use the bottom of a ramekin or measuring cup to press the crumbs evenly into the bottom and up the sides, forming a crust. Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack and cool completely while making the filling.

For the Filling: Combine the berries in a large colander and gently rinse; spread the berries on a paper towel=lined rimmed baking sheet and gently pat dry with additional paper towels.

In a food processor, puree 2 ½ cups of the mixed berries until smooth and fully pureed, about 1 minute. Strain the puree through a mesh strainer into a small non-reactive saucepan, scraping and pressing on the seeds to extract as much puree as possible (you should have 1 ¼ to 1 ½ cups). Whisk the sugar, cornstarch and salt in a small bowl to combine, then whisk the mixture into the puree. Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to the consistency of pudding, remove from the heat, stir in the lemon juice, and set aside to cool slightly.

While the puree is cooling, place the remaining berries in a medium bowl. Heat the jelly in a second small saucepan over low heat until fully melted. Combine the jelly with the berries, pour the berry puree into the cooled crust, and distribute the glazed berries over the puree. Loosely cover the pie with plastic wrap; refrigerate until chilled and the puree has set, about 3 hours up to 1 day. Cut the pie into wedges and serve with whipped cream.