Berry Chiffon Pie
|Pie pastry||1 (Single Crust)|
|Fresh strawberries/Fresh raspberries||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||3⁄4 Cup (12 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
Prepare and roll out pastry into a 12-inch circle.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute; prick pastry.
Bake in 450° oven for 10 to 12 minutes.
In large bowl crush enough berries to measure 1 1/4 cups.
Stir in 1/2 cup sugar and lemon juice; let stand 30 minutes.
Meanwhile, combine 1/2 cup sugar and gelatin.
Stir in water; heat and stir till sugar and gelatin dissolve.
Stir cooled gelatin mixture into berry mixture.
Chill to consistency of corn syrup, stirring occasionally.
Remove from refrigerator (gelatin mixture will continue to set).
Immediately begin beating egg whites till soft peaks form.
Gradually add 1/4 cup sugar, beating till stiff peaks form.
When gelatin is partially set (consistency of unbeaten egg whites), fold in stiff-beaten egg whites.
Whip cream just till soft peaks form; fold into berry mixture.
Chill till mixture mounds.
Pile into pastry shell.
Chill for 8 hours or till firm.
If desired, garnish with additional berries and additional whipped cream.