wild berry pie recipe

Written BySheba G Updated On
wild berry pie recipe
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The Best wild berry pie recipe

I’ve been making wild berry pie for years, and it’s a staple in our household. My kids love helping me pick the berries in the summer, and we always have a big bowl of them on hand. The recipe is simple to make, but it’s perfect for a special occasion or just a weeknight dinner.

The combination of sweet and tart flavors is amazing, and the best part is that it’s incredibly healthy. We use a mix of blueberries, raspberries, and blackberries to get that perfect balance of flavors. I remember my grandmother teaching me how to make this pie when I was just a kid.

She’d tell me stories about how her mother used to make it for her when she was growing up on the farm. It’s a recipe that’s been passed down through generations, and I’m so glad I can share it with my family now. The key to making a great wild berry pie is to use the freshest berries you can find.

We like to use a mix of fresh and frozen berries to get that perfect balance of flavors and textures. And don’t even get me started on the importance of using real sugar – it makes all the difference in the world! One thing I love about this recipe is how versatile it is.

We like to serve it as a dessert, but it’s also amazing as a snack or even as a topping for yogurt or oatmeal.

Wild Berry Pie

Wild Berry Pie

4.5 from 550 votes

A delightful pie filled with a medley of wild berries, perfect for a summer dessert or a cozy treat with a scoop of vanilla ice cream. The flaky crust and sweet-tart filling create a harmonious blend of flavors.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Crust

2½ cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup unsalted butter, cold and cubed
¼ to ½ cup ice-cold water

For the Filling

4 cups mixed wild berries (such as blueberries, raspberries, blackberries)
¾ cup granulated sugar
¼ cup cornstarch
1 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract

For the Topping

1 tbsp milk
1 tbsp granulated sugar

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2In a large mixing bowl, combine the flour, salt, and sugar for the crust.
3Add the cold cubed butter and use a pastry blender or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4Gradually add the ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6This step ensures a flaky crust by keeping the butter cold and in small pieces.
7After chilling, remove one disc from the refrigerator and roll it out on a lightly floured surface until it is about ⅛ inch thick and large enough to fit your 9-inch pie dish.
8Transfer the dough to the pie dish, pressing it gently into the sides and bottom.
9Trim any excess dough from the edges, leaving about ½ inch of overhang.
10In a separate bowl, mix the wild berries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract for the filling.
11Ensure the berries are evenly coated with the mixture.
12Pour the filling into the prepared pie crust, spreading it evenly.
13Roll out the second disc of dough on a lightly floured surface to the same thickness as the first.
14Place it over the filling, and trim the edges, leaving about ½ inch of overhang.
15Crimp the edges to seal the pie, and cut slits in the top crust to allow steam to escape.
16Brush the top of the pie with milk and sprinkle with sugar.
17This will give the pie a golden-brown color and a slight crunch.
18Place the pie on a baking sheet to catch any drips.
19Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
20If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield.
21Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
22This allows the filling to set and makes it easier to slice.
23The pie can be served warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
24Enjoy the fruity goodness of the wild berry pie.

🔧Equipment

9-inch pie dish
Mixing bowl
Pastry blender or fork
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 30mg🧂Sodium: 200mg🌾Total Carbs: 48g🥦Dietary Fiber: 3g🍬Sugars: 25g🥩Protein: 3g

📝Notes

Tips: You can use a food processor to mix the dough quickly. For a deeper flavor, add a pinch of cinnamon or nutmeg to the filling. This pie can be stored in the refrigerator for up to 3 days.

Watch Video Of How Wild Berry Pie Works

The wild berry pie is a versatile dessert that works well for any occasion. It’s perfect for family gatherings, potlucks, or even a quiet evening at home.

The combination of fresh, natural ingredients makes it a healthier option compared to many store-bought desserts. This pie is always a hit with my family and friends, and I am confident it will be a favorite in your home too.

Consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

❓ Frequently Asked Questions About Wild Berry Pie

Q: What type of berries should I use for this recipe?

For this recipe, we recommend using a mix of blueberries, raspberries, and blackberries. You can also use other types of berries like strawberries or cranberries if you prefer.

Q: Can I use frozen berries instead of fresh ones?

Yes, you can definitely use frozen berries instead of fresh ones. Just make sure to thaw them first before adding them to the filling.

Q: How do I know if my berries are ripe?

Ripe berries are typically dark in color and slightly soft to the touch. If they’re too green or hard, they’re not ripe yet.

Q: Can I make this pie ahead of time?

You can make the filling ahead of time and store it in the fridge for up to 24 hours before assembling the pie.

Q: What’s the best way to store leftover pie?

We recommend storing leftover pie in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months – just thaw it when you’re ready to serve!

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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