For simplicity we still used a store-bought crust, but you’re welcome to make your own or use a graham cracker crust. We’ve coated the baked pie shell with a thin layer of white chocolate to prevent it from getting soggy, a little trick grandma taught us! For the filling, 2 ½ cups of the fresh berries are mashed and cooked down into a sweet, thick consistency. Allow the mixture to cool and then mix in the remaining fresh berries. Transfer the filling to the cooled, prepared pie shell and pop it in the fridge overnight to set.
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