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Ozark Mountain Berry Pie Recipe

Ozark Mountain Berry Pie Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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 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.

Reviews for Ozark Mountain Berry Pie

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Reviewed May. 7, 2016

"I've made this a couple times using fresh berries, always delicious! I see some people have used frozen berries with success. Do you defrost the berries first or add them to the blueberry mixture still frozen?"

Reviewed Jul. 16, 2015

"I made this pie last night for my husband and grandkids. It came out perfect and everyone devoured it. I used fresh berries, followed the recipe as written and it set up perfectly. I will definitely make another, as there were NO leftovers. Awesome flavor and texture. Thanks so much for this delicious recipe."

Reviewed Jul. 13, 2015

"This is a similar recipe to my "South Mountain Berry Pie" - it uses the same variety and amounts of berries. I have entered the pie several times in our local fair and have won champion on it each time. It is delicious!"

Reviewed May. 26, 2015

"Thanks, Elaine Moody. I love it. I used frozen berries so I added a little more corn starch and a little more sugar. I was afraid of the oven temp of 300 but it brown beautifully."

Reviewed May. 4, 2015

"This is quite possibly one of the most delicious pies! LOVE!"

Reviewed Jan. 25, 2013

"I've tried several berry pies and this one is definitely a winner"

Reviewed Dec. 28, 2012

"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 Aug. 5, 2012

"Wow, this is so yummy. Thanks for the recipe, Elaine."

Reviewed Jul. 14, 2012

"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 Feb. 22, 2012

"Nothing better than a fresh berry pie."

Reviewed Aug. 4, 2011

"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 Jul. 28, 2011

"Can I use apples, cranberries, and raspberries instead?"

Reviewed Jul. 19, 2011

"This pie was great! Even better the next day served with vanilla ice cream"

Reviewed Jul. 16, 2011

"This was very good, one of the best i ever had."

Reviewed Jul. 13, 2011

"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 Jul. 11, 2011

"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 Jul. 8, 2011

"made this and it never got chance to be anything but warm, vanished in minutes! Delicious."

Reviewed Jul. 7, 2011

"ickly. Add vanilla ice cream to sweeten the treat."

Reviewed Jul. 7, 2011

"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 Jul. 7, 2011

"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 May. 27, 2011

"This is one of the best berry pies I have ever tasted!"

Reviewed Apr. 16, 2011

"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 Apr. 15, 2011

"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. :)"

Reviewed Apr. 15, 2011

"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 Oct. 20, 2010

"Great recipe! I use lime juice as well, makes a nice flavor."

Reviewed Jul. 6, 2010

"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 Jan. 29, 2010

"I also use this filling as a topping for cheesecake.

Trudy Casto, Clarkston, WA"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.