Save
Print
Pinterest
Facebook
Email

Wild Berry Pie

Name: Wild Berry Pie
Prep time: 30 min
Total time: 4 h 35 min
Yield: 8
Ingredients: 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

Prep 30 min
Total 4 hr 35 min
Servings 8

Any combination of berries can be used in this berry delicious recipe!

July 18, 2011

Ingredients

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

Steps

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.

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