Any combination of berries can be used in this state fair pie winning recipe from Iowa.
Wild Berry Pie
- Prep Time 30 min
- Total 4 hr 35 min
- Ingredients 6
- Servings 8
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
- 1 tablespoon sour cream
- 1 1/2 quarts wild berries, such as black raspberries, blackberries, black mulberries, blueberries, red huckleberries, black huckleberries, strawberries
- 1 cup sugar
- 6 tablespoons cornstarch
- 1 teaspoon fresh lemon juice
Instructions
-
Step1Heat oven to 400°F. Remove pie crusts from box, but leave in pouches. Microwave 20 seconds in pouches to soften. Remove crusts from pouches; mix sour cream into crust dough using hands. Divide dough in half. On lightly floured surface, roll out thin. Place 1 pie crust into 9-inch pie plate.
-
Step2To make filling, mix berries, sugar and cornstarch together in large bowl. Add fresh lemon juice. Place in crust-lined pie plate. Add second crust to top of pie and seal; cut slits in pastry. If you like, brush top with cream and sprinkle with sugar. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover.
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Step3Bake 45 to 55 minutes or until crust is golden brown. Cool at least 3 hours before serving.
Nutrition
390
Calories
13g
Total Fat
2g
Protein
67g
Total Carbohydrate
33g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 390
- Calories from Fat
- 110
- Total Fat
- 13g
- 20%
- Saturated Fat
- 5g
- 26%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 260mg
- 11%
- Potassium
- 75mg
- 2%
- Total Carbohydrate
- 67g
- 22%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 33g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 15%
- 15%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
4 1/2Tips from the
Pillsbury Kitchens
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