WILD BERRY RECIPE RECIPES

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WILD BERRY PIE RECIPE - PILLSBURY.COM



Wild Berry Pie Recipe - Pillsbury.com image

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

Provided by Pillsbury Kitchens

Total Time 4 hours 35 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 6

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
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:

  • 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.
  • 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.
  • Bake 45 to 55 minutes or until crust is golden brown. Cool at least 3 hours before serving.

Nutrition Facts : Calories 390 , CarbohydrateContent 67 g, CholesterolContent 10 mg, FatContent 2 , FiberContent 3 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 260 mg, SugarContent 33 g, TransFatContent 0 g

WILD BERRY COMPOTE RECIPE - MARK BITTMAN, JEAN-GEORGES ...



Wild Berry Compote Recipe - Mark Bittman, Jean-Georges ... image

The compote is best eaten the day it is made. Substitution: Get hold of some wild berries if you can, but this is a good treatment for any berry.Plus: More Dessert Recipes and Tips

Provided by Mark Bittman

Yield MAKES ABOUT 3 CUPS

Number Of Ingredients 4

1 cup sugar
6 tablespoons unsalted butter
4 cups mixed wild berries, such as huckleberries, currants, raspberries and blueberries
Sour cream or crème fraîche, for serving (optional)

Steps:

  • In a medium nonreactive saucepan, combine the sugar, butter and 1 cup of water. Boil over moderately high heat until reduced to a thick, clear syrup, about 15 minutes. Gently stir in the berries and cook until they start to break up, about 2 minutes. Pour the compote into a bowl; let cool to room temperature. Serve with sour cream.

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