Wild Berry Pie

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

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Servings 8

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( 6 ) Ratings

6 Ratings

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State Fair Pie Competition 2010

Christy Lynn Larson

Clarinda, Iowa

ingredients 6
Prep Time 30 min
Total Time 4 hr 35 min

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

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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.