The Bluest Pie: Mixed Berry Fridge Pie

I’m always confused by people who don’t like pie.

It’s basically a delicious bread bowl full of delicious things. I’ve crunched the numbers, and that sounds very delicious! Sorry, people who don’t like pie, I’ve got science on my side!

It was when I moved to the Midwest I discovered, not only are there individuals who don’t like pie, but also, there are entire regions who actually feel pretty ambivalent about it.

That’s mostly ok. The Midwest has a lot of cheese.

But last week when I was craving pie, googled, “nearest pie shop” and Cold Stone Creamery was the only result in a 15 minute drive. That is an ice cream shop, Google. Go sit in the corner, and think about what you’ve done.

My next car.

As one would be hard pressed to identify a mission of greater importance than that of pie, and considering my cravings historically don’t listen to the argument, “the Midwest doesn’t understand. Have a carrot,” I put on pants that weren’t primarily characterized by their stretch, and headed to the store.

A girl shall have her pie.

Mixed Berry Fridge Pie

Ingredients

• 9 inch pie plate
• Roughly 2 cups of graham crackers
• 8 tablespoons unsalted butter, melted; 1 tablespoon unsalted butter
• 1/2 cup blueberries
• 1/3 cup strawberries
• 1/3 cup blackberries
• 1/2 cup brown sugar
• The juice and zest from one lime
• 8 ounces cream cheese
• 2 cups ricotta cheese

Graham cracker crust

• Preheat the oven to 350 degrees.
• Start melting the 8 ounces of unsalted butter on the stove. Unless you have a microwave, then oooh la la! Check out Lady Moneybags over here!
• While the butter is melting, crush the graham crackers either using a food processor, a rolling pin, or just regular old rage-fists.
• Combine the butter and the graham crackers in a mixing bowl, and stir until mixed.
• Press the mixture into the pie plate, making sure the bottom is covered evenly.
• Bake the crust 10 minutes, and allow crust to cool completely

Filling

• Melt the remaining butter in a saucepan.
• In a separate mixing bowl, combine the berries and brown sugar
• Add the berries to the saucepan.
• When the berries start to give up their juices, add the lime juice and zest, and cook for five more minutes. The mixture will start to thicken.
• Remove from heat. Do it now!
• Stir in the cream cheese and ricotta.
• Transfer to a blender, and puree until smooth. An important part of this step!: Spill half of the compote on the counter. If you don’t do this, I’ll suspect you of witchcraft. It’s a part of the process, guys.

Pour the mixture into the crust you prepared, and refrigerate overnight

Reviews: It is the bluest pie in all the land! It also tastes good. There’s that too. I froze mine because I wanted it to set faster, and it was surprisingly refreshing! Plus, no reheating necessary.

As summer winds down, because let’s be real, it’s 85 degrees outside, and berries give way to squash (ugh), this pie is definitely worth a trip to the store.

Good thing we’ve all established that pie is delicious, right? Right.