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
- 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)
- 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.
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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