Wild Berry Pie

Wild Berry Pie

Any combination of berries can be used in this state fair pie winning recipe from Iowa.

Prep Time



Total Time






box Pillsbury® refrigerated pie crusts
tablespoon sour cream
1 1/2
quarts wild berries, such as black raspberries, blackberries, black mulberries, blueberries, red huckleberries, black huckleberries, strawberries
cup sugar
tablespoons cornstarch
teaspoon fresh lemon juice
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 110),
  • Total Fat 13g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 260mg;
  • Total Carbohydrate 67g
    • (Dietary Fiber 3g,
    • Sugars 33g),
  • Protein 2g;
Percent Daily Value*:
    • 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 Choices:
    • 4 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.