RANDOM UNITS WITH NO MEANING: 4
2. In food processor, process 2-1/2 cups of mixed berries until smooth and fully pureed, about 1 minute. Strain through mesh sieve into small non-reactive pan, scraping and pressing on seeds to get as much puree as possible. You should have 1-1/4 to 1-1/2 cups of puree.
3. Whisk sugar, cornstarch and salt into small bowl to combine, then whisk into puree. Bring puree to boil over medium heat, stirring constantly with wooden spoon. When mixture boils and is thickened to consistency of a pudding, remove from heat. Stir in lemon juice and set aside to cool.
4. Place remaning berries in medium bowl. Heat jelly in small saucepan over low heat until fully melted. Drizzle melted jelly over berries and toss gently to coat.
5. Pour slightly cooled puree into cool pie crust. Top with fresh berries. Loosely cover with plastic wrap and refrigerate until chilled and puree has set, about 3 hours.
6. Top with whipped cream or Cool Whip to serve.
1. This pie is fabulous! The berry flavor is so simple and pure.
2. You can mix up the amounts of the berries, just so you have about 6 cups altogether. I've even supplemented with a few frozen berries here and there.
From MC - FILLING ONLY WITHOUT ANY CRUST - Per Serving: 128 Calories; trace Fat; 1g Protein; 32g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 38mg Sodium.
1 big pie, 8 servings @ 218 Calories; 4g Fat (15.8% calories from fat); 1g Protein; 46g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 91mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 1 Other Carbohydrates.
12 Mini pies @ 196 Calories; 5g Fat (23.9% calories from fat); 2g Protein; 37g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 150mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 1/2 Other Carbohydrates.
This recipe is adapted just a touch from Cook's Illustrated. I can't say enough good stuff about their recipes!