State Fair Pie Competition 2010
Clarinda, Iowa

Wild Berry Pie

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

(6)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 30 min
  • total time 4 hr 35 min
  • ingredients 6
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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

toggle

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
260mg
260%;
Total Carbohydrate
67g
67%
(Dietary Fiber
3g
3%
  Sugars
33g
33%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
15%;
Calcium
0%;
Iron
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 Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.