Online Recipe Book

Wimberry Pie

Adapted from Susan Page
One 8" or 9" pie
Prep info
2 hr prep + 40 min reduce & prep + 45 min bake + 20 min stand
Prep time
Not set
Cook time
3 hours, 45 minutes
Time required
3 hours, 45 minutes
Oven preheat
Desserts - Misc


  • 2 pie crusts
  • 16 oz wimberries
  • 8 oz Sugar (Granulated)
  • 2 T Corn Starch / Corn Flour
  • whipped cream (to serve)


Put the berries and sugar in a bowl together, mix, and let stand for 2 hours to let the juices run. 

Strain the juices; set the strained berries aside.  Seperately, reserve 2 Tbsp of the juice.  Place the rest of the juice in a pot, reduce by about half or 2/3.

While juice reduces, prepare your pie crust; place one shell in your pie pan. Roll out the next crust and cut into strips so you can make it into a lattice crust.

Once the juice is reduced as much as is practical given your pot, etc: add the reserved juice to corn starch, stir to make slurry; add slurry to pot.  Slowly bring back up to a boil, and boil a further 5 to 10 minutes until thickened.

Add juice mixture to berries, mix.  Place in pie shell, put a lattice crust on top, bake at Gas 5 / 375F for 40-45 minutes, until filling is bubbly. 

Let stand 20 min to set up; serve with whipped cream.


SJ Notes 11 Aug 2010: The adaptation worked excellently, yielding a gelled pie that didn't run.  Tonight's was a half-pie (done in the 5" cake tin, actually), but I expect it to work just fine at the regular size.

SJ Note 27 Jul 2011: The adaptation works okay at full size, though the pie isn't completely gelled and does still run some.  I might up the corn starch some.  Note to self: try it in our shallow pie dish next time.