Summer Berry Pie

This pie is built for hot summer days when you want something fruity and cold, not heavy and baked. Fresh raspberries, sliced strawberries, and blueberries go into a pre-baked pie shell, then get coated in a glossy strawberry gelatin glaze that sets everything into a sliceable, jewel-toned filling.

The glaze is a hybrid of cornstarch and strawberry gelatin dissolved in a sugar-water syrup. The cornstarch gives it body and the gelatin gives it that clean set. Pouring it over the berries at room temperature (not hot) is important. Hot glaze will cook the fruit, turning raspberries to mush and softening the strawberry slices into something sad.

Three hours in the fridge firms the gelatin enough to slice cleanly. Each piece holds together with the berries suspended in a clear, shimmering glaze that shows off every color.

Whipped topping spread across the whole surface before serving adds a creamy contrast to the tart berries and sweet glaze.

Kitchen Tips

• Use a pre-baked, fully cooled pie shell. A warm shell will soften the gelatin before it sets.
• Mix the berries gently before filling the shell. You want them distributed evenly, not crushed.
• Cool the glaze completely to room temperature before pouring. It should be slightly thickened but still pourable.
• Slice with a sharp knife dipped in warm water for the cleanest cuts through the set gelatin.

Variations

• Use fresh blackberries in place of raspberries for a darker, more intense berry flavor.
• Skip the whipped topping and serve with a scoop of vanilla ice cream instead.
• Add a tablespoon of lemon juice to the glaze for a tangier, less sweet finish.