Summer Berry Pie

• 9 graham crackers, broken into small pieces
• 2 tablespoons granulated sugar
• 5 tablespoons butter, melted
• 2 cups raspberries
• 2 cups blackberries
• 2 cups blueberries
• 12 cup granulated sugar
• 3 tablespoons cornstarch
• 18 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons red currant jelly or 2 tablespoons apple jelly
• whipped cream
• 1 cup cold whipping cream
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract

1. Preheat Oven to 325 degrees.
2. CRUST.
3. Place broken graham crackers into a food processor and process until evenly fine.
4. Add the sugar and pulse to mix.
5. Continue to pulse while adding the warm melted butter.
6. When mixed, the mixture will resemble wet sand.
7. Pour the crumbs into a 9-inch glass pie plate.
8. Use the bottom of a flat-bottomed dry measuring cup to press the crumb mixture into the plate.
9. Smooth off the top of the crust.
10. Bake on the middle rack of the oven for 15-18 minutes.
11. Set aside to cool while preparing the filling.
12. PIE FILLING.
13. Wash berries and dry gently.
14. If you have a salad spinner, you can place some paper towels inside and dry the berries in this.
15. Puree 2 1/2 cups mixed berries in a food processor until smooth.
16. Strain through a mesh strainer into a small saucepan.
17. Make sure you mash the seeds to extract as much of the puree as you can.
18. Whisk the sugar, salt and cornstarch together in a small bowl.
19. Whisk the cornstarch mixture into the puree and bring to a boil over medium heat, stirring constantly.
20. Continue to cook until the mixture reaches the consistency of pudding.
21. Remove it from the heat and stir in the lemon juice.
22. Set this mixture aside to cool.
23. Heat the jelly in a small saucepan over low heat until melted.
24. Drizzle the melted jelly over the remaining berries and toss with a rubber spatula to coat.
25. Use a rubber spatula so you won't crush the berries.
26. Pour the slightly cooled puree into the cooled pie shell and smooth evenly.
27. Put the glazed berries evenly on top of the puree and gently press into the puree.
28. Cover the pie with plastic wrap and chill for at least 3 hours.
29. The pie may be made up to 1 day before serving.
30. WHIPPED CREAM.
31. Combine cream, sugar& vanilla in a mixing bowl.
32. Mix on low speed until bubbles form.
33. Increase speed to medium and continue beating for another 30 seconds.
34. Increase the speed to high and continue beating until the cream is thick and forms soft peaks.
35. Cut the pie into 8 wedges and top with whipped cream.

graham crackers, sugar, butter, raspberries, blackberries, blueberries, sugar, cornstarch, salt, lemon juice, red currant, whipped cream, cold whipping cream, sugar, vanilla

Taken from www.food.com/recipe/summer-berry-pie-96746 (may not work)