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Wild Berry Pie

 2 Ratings
2 Comments
  • Prep Time 30 min
  • Total Time 4 hr 35 min
  • Servings 8
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Any combination of berries can be used in this state fair pie winning recipe from Iowa.

Ingredients

1
box Pillsbury™ refrigerated pie crusts
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

Directions

  • 1 Heat 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.
  • 2 To 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.
  • 3 Bake 45 to 55 minutes or until crust is golden brown. Cool at least 3 hours before serving.

Expert Tips

If you don't have any wild berries, you can purchase any combination of fresh berries from your local supermarket.

If using wild berries such as huckleberries or mulberries, you may want to increase the sugar slightly due to the tartness.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
Calories from Fat
110
% Daily Value
Total Fat
13g
20%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
260mg
11%
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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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