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Ozark Mountain Berry Pie

 Ozark Mountain Berry Pie
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
8 ServingsPrep: 15 min. Bake: 55 min. + cooling


  • 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

2 of 2

Ozark Mountain Berry Pie (continued)

Directions (continued)

  • 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 Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.