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I think the best berries in the world are grown in the Ozarks. We own a small berry farm, and this is one of my favorite recipes. It's delicious served warm. —Elaine Moody, Clever, Missouri
This recipe is:
Contest Winning
Nutritional Analysis: 1 piece equals 406 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 248 mg sodium, 62 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Ozark Mountain Berry Pie in Country June/July 1992, p47
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jan. 25, 2013 by debnbrian
I've tried several berry pies and this one is definitely a winner
Reviewed on Dec. 28, 2012 by Cahira
Delicious - I was using frozen mixed berries so I didn't cook the blueberries down but it still turned out excellent. Great flavor and it set well, nothing more annoying than a runny berry pie ;)
Reviewed on Aug. 05, 2012 by TheChristmasLady
Wow, this is so yummy. Thanks for the recipe, Elaine.
Reviewed on Jul. 14, 2012 by kshea
I doubled this filling for my deep dish pie plate. I also added an extra 1/4 C sugar and only 1T lemon juice. This was a great pie with vanilla ice cream. Wouldn't change a thing. Sometimes blackberries are not very sweet even though we live in berry country (Oregon) so I always add a little more sugar. Great!
Reviewed on Feb. 22, 2012 by seekye1st
Nothing better than a fresh berry pie.
Reviewed on Aug. 04, 2011 by Loiscooks
Very good recipe and versatile. I used this recipe twice. I made a one-crust pie, and topped with a crumb crust. The second time, I made as a berry crisp to save time. I put the filling in a dish and covered with a crumb topping. I served with ice cream and everyone loved it.
Reviewed on Jul. 28, 2011 by MuffinMazing
Can I use apples, cranberries, and raspberries instead?
Reviewed on Jul. 19, 2011 by Brendainny
This pie was great! Even better the next day served with vanilla ice cream
Reviewed on Jul. 16, 2011 by daisey5
This was very good, one of the best i ever had.
Reviewed on Jul. 13, 2011 by Vet Reject
Have made it four times already except just used blackberries and sugar substitute. Still tasted wonderful and disappeared in minutes. Family loved it and didn't know it contained no sugar! I'll keep making it until I'm no longer able to cook!
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