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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!
Reviewed on Jul. 11, 2011 by incntrygrl
I made this last night, taste awesome. The only problem I had was the pie setting up. I don't have very good luck with cornstarch so will try wonder flour next time. Will make this several times again.
Reviewed on Jul. 08, 2011 by joodiUK
made this and it never got chance to be anything but warm, vanished in minutes! Delicious.
Reviewed on Jul. 07, 2011 by ldj9ldj
ickly. Add vanilla ice cream to sweeten the treat.
Reviewed on Jul. 07, 2011 by meganshakes
I absolutely LOVE this recipe! The flavor is perfect and it sets up nicely. I use frozen berries for convenience and have done this both as a pie and as a cobbler. It never lasts long! I do add extra raspberries because I like the flavor and it sets up fine.
Reviewed on Jul. 07, 2011 by FlyGalQT
I made this pie on the weekend and found it a bit too sweet for our tastes....I will try it again but cut the sugar and/or add a bit more lemon juice (like the lime idea too) The pie set up very nicely and looked pretty too..topped with some good vanilla ice cream....mmm.
Reviewed on May. 27, 2011 by yankeesfan247
This is one of the best berry pies I have ever tasted!
Reviewed on Apr. 16, 2011 by Crashleen
I've been growing boysenberries for years and have been looking for that perfect recipe....I finally found it. This pie sets up real nice and is SO yummy!!!
Reviewed on Apr. 15, 2011 by Donna I.M.J.
I highly reccomend making this pie. I've made it five times. I love the raves I get. Sometimes I'll add another kind of berry to it. Like tart cherries. :)
This is one of the best pies I have ever made. My sister Helen now makes it too. She is making two for the coming Easter Holiday. Helen is the pie maker in the family.
Reviewed on Oct. 20, 2010 by ldiane
Great recipe! I use lime juice as well, makes a nice flavor.
Reviewed on Jul. 06, 2010 by jackie.baker
I made two of these pies over the weekend. Everyone raved about them. I was concerned that the fruit might be runny, but the filling came out perfect. I was told they really were award winning!!
Reviewed on Jan. 29, 2010 by TrudyCasto
I also use this filling as a topping for cheesecake.Trudy Casto, Clarkston, WA
I also use this filling as a topping for cheesecake.
Trudy Casto, Clarkston, WA
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