Ozark Mountain Berry Pie Recipe

5 28 27
Ozark Mountain Berry Pie Recipe
Ozark Mountain Berry Pie Recipe photo by Taste of Home
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Ozark Mountain Berry Pie Recipe

Read Reviews
5 28 27
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling

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.
Originally published as Ozark Mountain Berry Pie in Country June/July 1992, p47

Nutritional Facts

1 piece: 406 calories, 17g fat (8g saturated fat), 18mg cholesterol, 248mg sodium, 62g carbohydrate (31g sugars, 2g fiber), 3g protein.

  • 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.
Originally published as Ozark Mountain Berry Pie in Country June/July 1992, p47

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Reviews forOzark Mountain Berry Pie

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pam2310 User ID: 4231098 251740
Reviewed Jul. 22, 2016

"I always use Minute Tapicoca making this and other fruit pies. Makes a lot better fruit pies!"

MY REVIEW
leighannwoj User ID: 1765354 247933
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?"

MY REVIEW
swtrading7 User ID: 3090756 229645
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."

MY REVIEW
janetellen User ID: 166559 229475
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!"

MY REVIEW
carolynstowers User ID: 4001197 226993
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."

MY REVIEW
CThebeau User ID: 7675481 225868
Reviewed May. 4, 2015

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

MY REVIEW
debnbrian User ID: 536671 11003
Reviewed Jan. 25, 2013

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

MY REVIEW
Cahira User ID: 1835249 14200
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 ;)"

MY REVIEW
TheChristmasLady User ID: 5117022 40687
Reviewed Aug. 5, 2012

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

MY REVIEW
kshea User ID: 2698812 13285
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!"

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