Wild Berry Pie

Prep Time: 30 min
Total Time: 4 hr 35 min
Servings: 8

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


  • 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


  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.

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.