Wild Berry Pie

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Wild Berry Pie
  • Prep 30 min
  • Total 4 hr 35 min
  • Servings 8
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Any combination of berries can be used in this berry delicious recipe!
Jul 18, 2011


  • 1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box
  • 1 1/2 quarts wild berries, such as black raspberries, blackberries, black mulberries, blueberries, red huckleberries, black huckleberries, strawberries (about 5 cups/1.25 L)
  • 1 cup (250 mL) sugar
  • 6 tbsp (90 mL) cornstarch
  • 1 tsp (5 mL) fresh lemon juice


  • 1
    Heat oven to 400ºF. Follow directions on package for 2-crust pie, using 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 milk 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

  • Tip 1
    Variation: If you don't have any wild berries, you can purchase any combination of fresh berries from your local supermarket.
  • Tip 2
    Success: If using wild berries such as huckleberries or mulberries, you may want to increase the sugar slightly due to the tartness.

Nutrition Information

No nutrition information available for this recipe
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