Pastel Berry Pie

August 6, 2011 – 3:17 pm

This is a beautiful, light, fresh pie that’s just perfect for spring and summer. It can be made with just about any type of berry. The recipe originally appeared in the May 1986 issue of Sunset magazine. My mother found that adding gelatin made the pie set up much better, and adjustments were made to the sugar and the method of combining the filling properly. The recipe is now uniquely hers and I’ve used it with great success.

I found another flat of tayberries, and so had to use some of them 😀 It was very good – definitely my favorite version of this pie so far! I usually make it with frozen blackberries, which works well, even in winter months 🙂 This came with me to the Pacific Northwest Corgi Picnic, and it was a big hit!

Pastel Berry Pie
Makes 1 pie, 8 servings

4 cups berries (Whichever kind looks good in the store or at your local farmer’s market or u-pick. You can use strawberries, raspberries, blackberries, blueberries, gooseberries, etc.)
2 tsp unflavored gelatin (1 envelope)
½ cup (4 oz.) cream cheese
½ cup powdered sugar
½ teaspoon vanilla extract
½ teaspoon lemon zest
2 teaspoons lemon juice
1-1/3 cups heavy whipping cream
½ cup powdered sugar
1 9-inch pie crust, blind baked for 20-30 minutes or until just golden brown
Fresh mint leaves for garnish

If using frozen berries instead of fresh, thaw them completely. If using fresh berries, prep them for use – hull strawberries, remove any stems or blossom remnants, etc., then rinse and pat dry.

In a food processor, puree the berries, reserving a few for garnish at the end. If desired, pour the puree through a fine meshed strainer into a non-reactive bowl, pushing through as much of the pulp as possible, while leaving all the seeds behind. Stir the gelatin into the berry puree, dissolving it completely. Cover the puree and let it sit for 5-10 minutes.

In the meantime, with an electric mixer, beat the cream cheese, ½ cup powdered sugar, vanilla, lemon zest, and lemon juice until smooth. Add the berry puree and beat to blend well. In another bowl, whip the cream and the other ½ cup powdered sugar until it holds soft peaks. Add the cream to the berry mixture and gently fold to combine. Pour the mixture into the pre-baked pie crust, spreading evenly. It will heap over the top. Smooth the top. Garnish with the reserved whole berries and a few mint leaves.

For best results slicing, allow the pie to set in a refrigerator for at least one hour and up to overnight. It also freezes well for a cold summer treat.

Post a Comment