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Berry Pie Recipe

The recipe for this pie was sent to us by a women who dined with us and said her aunt had a recipe that we should use. It's one of our most popular desserts!—Dawn Mangan, Bismarck, Missouri

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Berry Pie Recipe

Prep: 25 min. Bake: 50 min. + cooling

Yield: 6-8 Servings

25 50 75

Ingredients

1-1/2 cups sugar
4 tablespoons plus 1-1/2 teaspoons cornstarch
3/4 cup cold water
3 tablespoons lemon juice
3 cups fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
Pastry for double-crust pie (9 inches)

Directions

In a saucepan, combine sugar and cornstarch. Stir in water and lemon juice until smooth. Add berries; stir gently. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool.
Line a 9-in. pie plate with bottom crust. Add filling. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 400° for 10 minutes Reduce heat to 350°. Remove foil; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool completely. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 452 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 201 mg sodium, 80 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Ozark Mountain Berry Pie in Taste of Home June/July 1999, p51

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Berry Pie

Berry Pie

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Reviewed on Aug. 01, 2010 by ohshadylady

Oops, forgot to give it the 5 stars it deserves!

Reviewed on Aug. 01, 2010 by ohshadylady

Wonderful recipe! Made 14 small rustic tarts Thursday; and, a large pie today. Always have home-made pie crust in the freezer; so, it is a snap to make. This recipe is a real winner. My family loved it!

Reviewed on Oct. 02, 2008 by lillabit

I've made this pie several times, and gotten raves for it at potlucks. It's great warm with vanilla ice cream. The filling by itself would make a yummy ice cream topping.