No-bake berry pies often turn out soupy, chewy, or tasteless. Could we make a pie with great texture and flavor--and still keep it simple?
The Problem
Many berry pies consist of rubbery Jell-O or viscous pudding, poured into a cardboard-like prefab crust and garnished with Cool Whip.
The Goal
The bright flavors of a berry tart served in the more substantial form of a pie.
The Solution
Start with a quick and easy homemade graham cracker crust. Use a combination of raspberries, blackberries, and blueberries, some whole and some pureed. Thicken the pureed berries with cornstarch to help set the pie, and don't forget to strain out the seeds. Finally, toss the whole berries with melted seedless jam for a polished and glossy appearance.
The Problem
Many berry pies consist of rubbery Jell-O or viscous pudding, poured into a cardboard-like prefab crust and garnished with Cool Whip.
The Goal
The bright flavors of a berry tart served in the more substantial form of a pie.
The Solution
Start with a quick and easy homemade graham cracker crust. Use a combination of raspberries, blackberries, and blueberries, some whole and some pureed. Thicken the pureed berries with cornstarch to help set the pie, and don't forget to strain out the seeds. Finally, toss the whole berries with melted seedless jam for a polished and glossy appearance.
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