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Featuring delicious recipes made healthier and reviews to give you some new ideas.

Fresh Berry Pie

Posted by Ann | Posted in All Recipes, Ann's Favorites, Cookie and Bar Recipes | Posted on 16-07-2009

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.

Comments

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

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

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

  5. 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. 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. WOW! Yummy!

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

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

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

  11. 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. this looks great caught my eye on foodbuzz great site Rebecca

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

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

  17. This looks so good!!

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