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"Summer Fresh" Berry Pie
Summer Fresh Blueberry Pie
You've probably seen those “Summer Strawberry” pies, with whole strawberries bathed in a glistening strawberry glaze. This pie pulls the same trick with fresh blueberries and a blackberry/raspberry glaze.
A hint of cinnamon provides a note of complexity to the result.
Exceptionally easy to make, this barely qualifies as 'baking'. Just prepare the store-bought pie crust according to directions, and the "hard part" is over. Of course, you could always use your own home-made crust if you like.
Ingredients:
(For the glaze)
1 1/2 Cups Water
1 Cup granulated Sugar
1/4 Cup Corn Starch
2 Tablespoons Lemon Juice
1 Pkg Blackberry Fusion Jello (or other raspberry or blackberry gelatin)
(For the pie)
1 9-inch deep dish pie crust (store bought, ready to bake)
3 to 3 1/2 Cups fresh Blueberries
1 Tablespoon granulated Sugar
1 Teaspoon Ceylon ground Cinnamon
Directions:
Rinse and pick over the blueberries. Drain, and place the blueberries in a large bowl. Sprinkle on 1 Tablespoon of sugar and 1 teaspoon ground cinnamon. Toss to coat them all. Let stand at least an hour for the sugar to draw out a bit of the juice, and to season and sweeten the berries.
While the berries are standing, bake the empty pie crust (blind bake) according to the package directions. Allow to cool to near-room temperature.
Pour all glaze ingredients EXCEPT the jello/gelatin into a 4 Cup or larger microwave-safe bowl. Whisk until cornstarch and sugar are mostly dissolved. Microwave on high for about a minute and a half. Whisk/stir to distribute heat. Microwave again and repeat (CAUTION – After the second heating, this mixture will be VERY hot and tend to cling when it splashes!)
Watch the heating after the second time. About the second or third heating, the mixture will begin to bubble and change from milky-white to translucent. Stop heating it at that point. Stir it one more time.
Add the box of Jello/gelatin to the hot sugar-cornstarch mixture and stir thoroughly.
Place the blueberries into the baked pie shell. Reserve a few for garnish later, if you wish. If there is liquid at the bottom of the blueberries, DON'T poor it into the pie crust (the crust will get soggy).
If there is any liquid in the bottom of the bowl, mix that into the hot gelatin mixture. Pour the jello/gelatin glaze over the berries until they are all covered (you may have some left over, depending on how many berries and how deep your pie shell is).
Carefully place pie in the refrigerator and chill until it sets up (At least 2 hours).
Garnish with whipped cream topped with any extra berries.
Sugar-free Version
For those trying to cut calories or reduce sugar in their diet, this pie can also be made with sugar-free gelatin and Sucralose (Splenda) sweetener. Vargr has confirmed success with a 'triple-berry' version.
Simply substitute sugar-free Jello/gelatin for the regular sort.
Substitute granulated Sucralose (splenda) for the sugar, one-for-one in measurement.
Variations
This pie works very well with other berries, such as strawberries, blackberries, raspberries, etc. As mentioned above, a 3-berry combination of raspberry, blackberry, and blueberry tastes fantastic! Raspberry gelatin was used to flavor the glaze for that.
Of course, you would want to match your gelatin flavor to your berry filling.
This should also work very well for fresh sliced peaches!
Experiment and have fun!
You've probably seen those “Summer Strawberry” pies, with whole strawberries bathed in a glistening strawberry glaze. This pie pulls the same trick with fresh blueberries and a blackberry/raspberry glaze.
A hint of cinnamon provides a note of complexity to the result.
Exceptionally easy to make, this barely qualifies as 'baking'. Just prepare the store-bought pie crust according to directions, and the "hard part" is over. Of course, you could always use your own home-made crust if you like.
Ingredients:
(For the glaze)
1 1/2 Cups Water
1 Cup granulated Sugar
1/4 Cup Corn Starch
2 Tablespoons Lemon Juice
1 Pkg Blackberry Fusion Jello (or other raspberry or blackberry gelatin)
(For the pie)
1 9-inch deep dish pie crust (store bought, ready to bake)
3 to 3 1/2 Cups fresh Blueberries
1 Tablespoon granulated Sugar
1 Teaspoon Ceylon ground Cinnamon
Directions:
Rinse and pick over the blueberries. Drain, and place the blueberries in a large bowl. Sprinkle on 1 Tablespoon of sugar and 1 teaspoon ground cinnamon. Toss to coat them all. Let stand at least an hour for the sugar to draw out a bit of the juice, and to season and sweeten the berries.
While the berries are standing, bake the empty pie crust (blind bake) according to the package directions. Allow to cool to near-room temperature.
Pour all glaze ingredients EXCEPT the jello/gelatin into a 4 Cup or larger microwave-safe bowl. Whisk until cornstarch and sugar are mostly dissolved. Microwave on high for about a minute and a half. Whisk/stir to distribute heat. Microwave again and repeat (CAUTION – After the second heating, this mixture will be VERY hot and tend to cling when it splashes!)
Watch the heating after the second time. About the second or third heating, the mixture will begin to bubble and change from milky-white to translucent. Stop heating it at that point. Stir it one more time.
Add the box of Jello/gelatin to the hot sugar-cornstarch mixture and stir thoroughly.
Place the blueberries into the baked pie shell. Reserve a few for garnish later, if you wish. If there is liquid at the bottom of the blueberries, DON'T poor it into the pie crust (the crust will get soggy).
If there is any liquid in the bottom of the bowl, mix that into the hot gelatin mixture. Pour the jello/gelatin glaze over the berries until they are all covered (you may have some left over, depending on how many berries and how deep your pie shell is).
Carefully place pie in the refrigerator and chill until it sets up (At least 2 hours).
Garnish with whipped cream topped with any extra berries.
Sugar-free Version
For those trying to cut calories or reduce sugar in their diet, this pie can also be made with sugar-free gelatin and Sucralose (Splenda) sweetener. Vargr has confirmed success with a 'triple-berry' version.
Simply substitute sugar-free Jello/gelatin for the regular sort.
Substitute granulated Sucralose (splenda) for the sugar, one-for-one in measurement.
Variations
This pie works very well with other berries, such as strawberries, blackberries, raspberries, etc. As mentioned above, a 3-berry combination of raspberry, blackberry, and blueberry tastes fantastic! Raspberry gelatin was used to flavor the glaze for that.
Of course, you would want to match your gelatin flavor to your berry filling.
This should also work very well for fresh sliced peaches!
Experiment and have fun!
Category Resources / Tutorials
Species Unspecified / Any
Size 1259 x 708px
File Size 179.9 kB
And tasted fantastic! Served the first one at the office birthday party. It got rave reviews! One said it was the best blueberry pie they'd ever eaten; stuffed full of berries, light, and fantastic flavor!
And wuff just had a piece of a second, sugarless version (did a 3-berry mix for a church potluck). Just as good! And no more sugar than eating a plain bowl of fresh berries, but much tastier to wuffy's way of thinking! Even the canned whipped cream only adds 10 calories and less than 1 gram of sugar. For those on a diet, or on diabetic meals, this would be a fabulous choice of dessert.
And wuff just had a piece of a second, sugarless version (did a 3-berry mix for a church potluck). Just as good! And no more sugar than eating a plain bowl of fresh berries, but much tastier to wuffy's way of thinking! Even the canned whipped cream only adds 10 calories and less than 1 gram of sugar. For those on a diet, or on diabetic meals, this would be a fabulous choice of dessert.
You are very welcome! Wuff is on a diabetic menu too (most of the time). After reading up on the Sucralose option, Vargr had to try it and see if it worked. it DID! Couldn't tell the difference from the "full sugar" version.
Here's some calculations wuffy did regarding the sugars in this recipe:
Here's the sugar breakdown:
- 1 C Sugar in the "gel". Makes 1.5 Cups. Only used 1 Cup (rest wouldn't fit with all the berries). Equals 133 Grams
- 3.5 Cups Blue Berries = 15 grams sugar per cup X 3.5 = 52.5
- 1 Tablespoon sugar for the berries to rest in = 12.5
- (Majority of pie crust has no added sugar)
- Whipped Cream (Garnish - Optional), under 1 Gram per serving (2 Tbs). Est 4-5 servings as garnish (as in photo) = ~5 gram total
- TOTAL SUGAR IN PIE = 203 Grams
We cut this pie into ~12 slices, but most folk would go for 8 pieces so, sugar per serving would equal
- 25.375 grams (for 8-slices) or 1.8 Tablespoons per slice
- 17 grams (for 12) or 1.13 Tablespoons per slice
As you can see, this isn't insignificant, but in wuff's opinion isn't TOO horrible for a dessert. But Vargr was sure it could still be improved.
Here is the result for the sugarless variation:
- Sucralose in the gel = 0 grams sugar
- 1 tablespoon sucralose over berries = 0 grams
- Store bought deep dish pie crust, no added sugar = 0 grams
- sugar free Jello gelatin = 0 grams
- 3.5 Cups Blue berries = 15 grams sugar per cup X 3.5 = 52.5 grams
- Whipped Cream (Garnish - Optional), under 1 Gram per serving (2 Tbs). Est 4-5 servings as garnish (as in photo) = ~5 gram total
- TOTAL SUGAR IN SUGARLESS PIE = 57 Grams
Slice into 8 (normal size) servings = ~7.125 G per serving. Or under 1/2 Tablespoon per slice, and nearly 100% from the berries themselves.
Of course, we also need to watch the carbs in the pie crust. But, as far as desserts go, this should be an excellent one for the diabetics out there!
Here's some calculations wuffy did regarding the sugars in this recipe:
Here's the sugar breakdown:
- 1 C Sugar in the "gel". Makes 1.5 Cups. Only used 1 Cup (rest wouldn't fit with all the berries). Equals 133 Grams
- 3.5 Cups Blue Berries = 15 grams sugar per cup X 3.5 = 52.5
- 1 Tablespoon sugar for the berries to rest in = 12.5
- (Majority of pie crust has no added sugar)
- Whipped Cream (Garnish - Optional), under 1 Gram per serving (2 Tbs). Est 4-5 servings as garnish (as in photo) = ~5 gram total
- TOTAL SUGAR IN PIE = 203 Grams
We cut this pie into ~12 slices, but most folk would go for 8 pieces so, sugar per serving would equal
- 25.375 grams (for 8-slices) or 1.8 Tablespoons per slice
- 17 grams (for 12) or 1.13 Tablespoons per slice
As you can see, this isn't insignificant, but in wuff's opinion isn't TOO horrible for a dessert. But Vargr was sure it could still be improved.
Here is the result for the sugarless variation:
- Sucralose in the gel = 0 grams sugar
- 1 tablespoon sucralose over berries = 0 grams
- Store bought deep dish pie crust, no added sugar = 0 grams
- sugar free Jello gelatin = 0 grams
- 3.5 Cups Blue berries = 15 grams sugar per cup X 3.5 = 52.5 grams
- Whipped Cream (Garnish - Optional), under 1 Gram per serving (2 Tbs). Est 4-5 servings as garnish (as in photo) = ~5 gram total
- TOTAL SUGAR IN SUGARLESS PIE = 57 Grams
Slice into 8 (normal size) servings = ~7.125 G per serving. Or under 1/2 Tablespoon per slice, and nearly 100% from the berries themselves.
Of course, we also need to watch the carbs in the pie crust. But, as far as desserts go, this should be an excellent one for the diabetics out there!
Ah, good point! X3 This does actually explain your big bad wolf story's emphasis on food, though, now that I think about it--you love cooking, and you showed it very well!
Hmmm.... I'll have to try it. Looks like it might be relatively cheap, too! Thing is, my mother is diabetic, herself, and she's got a big sweet tooth. She can tell when something's low-fat or somesuch. Tell me, is the sucralose version just as tasty? And is there any noticeable weird aftertaste like there is with sugar substitutes?
Hmmm.... I'll have to try it. Looks like it might be relatively cheap, too! Thing is, my mother is diabetic, herself, and she's got a big sweet tooth. She can tell when something's low-fat or somesuch. Tell me, is the sucralose version just as tasty? And is there any noticeable weird aftertaste like there is with sugar substitutes?
Didn't notice any weird aftertastes with the sucralose version. Wuff used the granulated 1-for-1 substitute type and sugar-free jello, and really couldn't taste any difference in flavor. Perhaps a VERY small difference in the mouthfeel; sometimes the sugar gives a bit more substantive, silky texture. But so little of the glaze portion is used, its very hard to tell the difference there either. The berries still made up most of the flavor, and those really weren't affected much by the substitution.
And there's so little sugar in the canned whipped cream that you could still add it as pictured, in little squirts around the edge, for nearly zero diabetic impact. But the real sugar and cream in that little squirt also offsets any odd "imitation" elements in the rest. (Plus, it really looks extra yummy with that! *grins*)
*grins* And you're right on the mark, about the Big Bad Wolf story! *chuckles* Vrghr is guilty as charged!
And there's so little sugar in the canned whipped cream that you could still add it as pictured, in little squirts around the edge, for nearly zero diabetic impact. But the real sugar and cream in that little squirt also offsets any odd "imitation" elements in the rest. (Plus, it really looks extra yummy with that! *grins*)
*grins* And you're right on the mark, about the Big Bad Wolf story! *chuckles* Vrghr is guilty as charged!
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