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1
For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees.
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2
In a food processor, process the graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs).
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3
Add the sugar and pulse to combine.
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4
Continue to pulse while adding the warm melted butter in a steady stream; pulse until the mixture resembles wet sand.
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5
Transfer the crumbs to a 9-inch glass pie plate.
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6
Using a 1/2-cup dry measuring cup, press the crumb mixture into the plate.
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7
Use your thumb to square off the top of the crust.
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8
Bake the crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack and cool completely while making the filling.
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9
For the filling: Combine the berries in a large colander and gently rinse (taking care not to bruise them); spread the berries on a rimmed baking sheet lined with paper towels and gently pat dry with additional paper towels.
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10
In a food processor, puree 2 1/2 cups mixed berries until smooth and fully pureed, about 1 minute.
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11
Strain the puree through a mesh strainer into a small nonreactive saucepan, scraping and pressing on the seeds to extract as much puree as possible (you should have 1 1/4 to 1 1/2 cups).
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12
Whisk the sugar, cornstarch, and salt in a small bowl to combine, then whisk the mixture into the puree.
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13
Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to the consistency of pudding, remove from the heat, stir in the lemon juice, and set aside to cool slightly.
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14
While the puree is cooling, place the remaining berries in a medium bowl.
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15
Heat the jelly in a second small saucepan over low heat until fully melted.
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16
Drizzle the melted jelly over the berries and toss gently with a rubber spatula to coat.
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17
Pour the slightly cooled puree into the cooled pie shell and smooth the top with a spatula.
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18
Distribute the glazed berries evenly over the puree and gently press them into the puree.
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19
Loosely cover the pie with plastic wrap; refrigerate until chilled and the puree has set, about 3 hours or up to 1 day.
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20
For the whipped cream: Just before serving, beat the cream, sugar, and vanilla with an electric mixer on low speed until small bubbles form, about 30 seconds.
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21
Increase the speed to medium; continue beating until the beaters leave a trail, about 30 seconds longer.
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22
Increase the speed to high; continue beating until the cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds.
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23
Cut the pie into wedges and serve with whipped cream.
