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  • Prep 30 min
  • Total 4 hr 35 min
  • Ingredients 6
  • Servings 8

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

State Fair Pie Competition 2010
Clarinda, Iowa

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

Steps

Hide Images
  • 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

  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
110
% Daily Value
Total Fat
13g
20%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
260mg
11%
Potassium
75mg
2%
Total Carbohydrate
67g
22%
Dietary Fiber
3g
12%
Sugars
33g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
0%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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