- 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
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Ozark Mountain Berry Pie
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"This is quite possibly one of the most delicious pies! LOVE!"
"I've tried several berry pies and this one is definitely a winner"
"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 ;)"
"Wow, this is so yummy. Thanks for the recipe, Elaine."
"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!"