Triple Berry Pie

I have been looking for a good berry pie recipe since the failure to place of the Blackberry Mint Julep Pie at last year's state fair.  I finally found one that I like.  With a library of over 30 pie cookbooks, you would think it would have been an easy task.  It wasn't.  But here is what I made.

Ingredients: 

Quart of strawberries

Half pint of blueberries

Half pint of raspberries

1/2 cup of water

1 tablespoon of lemon juice

1/2 cup of sugar

3 tablespoons of King Arthur Flour's Instant ClearJel

1/2 teaspoon of vanilla

Directions:

Blend 1 cup of strawberries with water and lemon juice.  Combine sugar and ClearJel.  Whisk strawberry and sugar mixtures together in a medium sauce pan.  Bring to boil over medium heat.  Boil 1 minute.  Remove from heat.  Hull and quarter remaining strawberries.  Add blueberries, raspberries, and vanilla.  Pour slightly cooled strawberry mixture over berries.  Stir gently.  Pour into a blind-baked crust.  Allow to cool and/or refrigerate.

If you want to use cornstarch, because you have it.  Use two tablespoons and add it, along with the sugar to the blender.  However, do not do this with ClearJel.  It makes a huge mess.  Trust me.

I really like the freshness of the flavor of this pie.  A lot of fresh berry pie recipes use strawberry-favored gelatin, which I feel takes away from the natural deliciousness of the berries. 

A friend of mine said this pie looks "berry good," but I guarantee it tastes even better.

Piece out!

Justin