Publisher Photo
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + cooling

Ingredients

  • 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)

Directions

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

Nutritional Facts

1 slice: 452 calories, 14g fat (6g saturated fat), 10mg cholesterol, 201mg sodium, 80g carbohydrate (46g sugars, 3g fiber), 3g protein.

  • 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)
  1. 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.
  2. 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

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Reviews forBerry Pie

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shell1226 User ID: 6964682 86766
Reviewed Nov. 28, 2013

"This is a great recipe but do not cook in pie dish it will boil over and make a huge mess. Cook in caserole dish."

MY REVIEW
ohshadylady User ID: 3618219 71059
Reviewed Aug. 1, 2010

"Oops, forgot to give it the 5 stars it deserves!"

MY REVIEW
ohshadylady User ID: 3618219 69844
Reviewed Aug. 1, 2010

"Wonderful recipe! Made 14 small rustic tarts Thursday; and, a large pie today. Always have home-made pie crust in the freezer; so, it is a snap to make. This recipe is a real winner. My family loved it!"

MY REVIEW
lillabit User ID: 1471314 49956
Reviewed Oct. 2, 2008

"I've made this pie several times, and gotten raves for it at potlucks. It's great warm with vanilla ice cream. The filling by itself would make a yummy ice cream topping."

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