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Bountiful Berry Delight PIe

Recipe By: David Harper
Year Submitted: 2015
Winner Third Place


½ cup of Butter Flavor Crisco
1 Cup of flour
1 teaspoon salt
5 Tablespoons ice cold water
Berry Juice
1 pt. fresh/frozen strawberries/blueberries/blackberries/Raspberries-mixture is best
2 c. water
Berry glaze
2 c. prepared berry Juice
1 ½ c. sugar
1/3 c. raspberry gelatin
3 heaping T. cornstarch
2-3 T. water
4-6 c. fresh strawberries, blueberries, blackberries, or raspberries (whatever is fresh and in season, but try to have three different kinds.)
Raspberry Filling
1 cup raspberry puree (2 cups of fresh raspberries yields about 1 cup puree)
1 T. Fresh lemon Juice
1 envelope plain gelatin
1 ½ cup heavy cream- whipped stiff
Whipped Cream
1 cup whipping cream
¼ cup powdered sugar
1 ½ t. vanilla
Fresh berries for garnish


Crust: Preheat oven to 375. Whisk the flour and the salt together in a large bowl. Add the Butter Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Prick the bottom and sides of crust with a fork. Place into the refrigerator for 20 minutes. Bake crust until edges are golden brown and bottom is browned also, about 15-20 minutes. Cool on wire rack and set aside.
Berry Juice: Combine berries and water in a small pan and cook for about 5-8 minutes. Strain the juice through a sieve and mash the strawberries with a spatula to get all the strawberry pulp. Discard the seeds.
Berry glaze: Combine the berry juice and sugar and bring to a boil. Boil until sugar dissolves, about 2-3 minutes. Add the raspberry gelatin and stir for about 30 seconds. Combine the cornstarch with the water and mix until dissolved. Add to the strawberry mixture and cook for about 5 minutes. Set aside to cool for about 30 minutes. Make raspberry filling.
Raspberry filling: put raspberry puree in a small saucepan. Combine gelatin and lemon juice together to soften in a small bowl, about 2 minutes. Heat raspberry puree until very hot but not boiling. Add the gelatin mixture to hot puree and stir until gelatin has dissolved. Remove from heat. Cool until room temperature, about 20-25 minutes. While mixture is cooling, whip the 1 ½ cups of heavy cream until stiff peaks. When raspberry mixture is room temperature, fold in the whipped cream until no white streaks remain.
Assemble the Pie: Place ¾ cup raspberry filling on pie crust and smooth out. Place about 2 cups berries on top of this. Cover the berries with the berry glaze. Spoon the raspberry filling again, over the glaze layer and smooth the top. Place another 2 cups berries on top and cover with berry glaze. You may have a little of the glaze left over. Place in refrigerator and let cool overnight. Top with whipped cream and fresh berries.