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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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.
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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.
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