Triple Berry Bliss Pie

1. Toss Berries

Gently toss together the raspberries, blackberries, and blueberries in a large bowl.

2. Prepare Berry Puree

Take 2.5 cups of the mixed berries and process them in a food processor until smooth, about 1 minute. Strain the berry puree through a fine-mesh strainer into a small saucepan, discarding any solids left in the strainer.

3. Thicken Puree

Whisk together the sugar, cornstarch, and salt in a bowl. Whisk this mixture into the strained berry puree until well combined. Bring the puree mixture to a boil over medium heat, stirring constantly, until it thickens to a pudding-like consistency, about 7 minutes. Remove the saucepan from heat and stir in the lemon juice. Set aside to cool slightly.

4. Fill the Crust

Pour the warm berry puree into the prepared graham cracker crust, spreading it out evenly.

5. Coat Remaining Berries

Melt the red currant or apple jelly in a small saucepan over low heat until smooth. Pour the melted jelly over the remaining berries, tossing them gently to coat.

6. Top the Pie

Spread the coated berries evenly over the berry puree in the crust, pressing them lightly to ensure they stick. Cover the pie with plastic wrap and refrigerate for about 3 hours.

7. Serve

When ready to serve, enjoy the pie chilled or at room temperature. Optionally, top each slice with a dollop of whipped cream.