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Ozark Mountain Berry Pie Recipe

Ozark Mountain Berry Pie Recipe photo by Taste of Home

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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

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Ozark Mountain Berry Pie Recipe

Prep: 15 min. Bake: 45 min. + cooling

Yield: 8 Servings

15 45 60

Ingredients

1 cup sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon, optional
Dash salt
1/3 cup water
1 cup fresh blueberries
Pastry for a double-crust pie (9 inches)
1 cup halved fresh strawberries
1 cup fresh raspberries
3/4 cup fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter

Directions

In a large saucepan, combine the sugar, cornstarch, cinnamon if desired, salt and water until smooth; add the blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside to cool slightly.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Gently fold the strawberries, raspberries, blackberries and lemon juice into the blueberry mixture. Pour into pastry; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake for 45-50 minutes or until the crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.

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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Reviews for Ozark Mountain Berry Pie

Ozark Mountain Berry Pie

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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

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