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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
  • Total Time
    Prep: 15 min. Bake: 55 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1 cup sugar
  • 1/4 cup cornstarch
  • Dash salt
  • 1/2 teaspoon ground cinnamon, optional
  • 1/3 cup water
  • 1 cup fresh blueberries
  • 1 cup halved fresh strawberries
  • 1 cup fresh raspberries
  • 3/4 cup fresh blackberries
  • 1 tablespoon lemon juice
  • Dough for double-crust pie
  • 2 tablespoons butter

Directions

  • In a large saucepan, combine sugar, cornstarch, salt and if desired, cinnamon. And water and stir until smooth; add blueberries. Bring to a boil; cook and stir until thickened, 2-3 minutes. Set aside to cool slightly. Gently fold strawberries, raspberries, blackberries and lemon juice into the blueberry mixture.
  • Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add berry mixture; dot with butter. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge.
  • Bake for 10 minutes. Reduce oven setting to 350°; bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.
Editor's Note
Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 406 calories, 17g fat (8g saturated fat), 18mg cholesterol, 248mg sodium, 62g carbohydrate (31g sugars, 2g fiber), 3g protein.

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Reviews

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Average Rating:
  • Eva
    Jan 22, 2021

    Wow! This pie . . . Absolutely heavenly. Used less sugar but not by much and didn't dot with butter - still delicious. I loved it so much I shared it with friends. My crust came out delicious as always. I used the recipe from the best apple pie recipe.

  • annlindblad
    Jul 27, 2020

    Hubby loved this. I used more fresh blackberries and raspberries, fewer blueberries and fewer strawberries, because that's what I had on hand. Next time, I'd use a bit more cornstarch.

  • abileneblueboy
    Jun 13, 2020

    This was a huge winner in my family! I did not have fresh berries and was nervous about using frozen after reading some of the reviews. Honestly I was craving a cobbler but decided to make this with frozen berries I had picked up at Sams (blue, black and raspberry). So glad I did! I reduced the water just a bit because I thought the frozen berries would create more water than using fresh berries. I used 3 3/4 cups frozen mixed berries and just hand picked a few of the blueberries to boil in the liquid. Just used a tad cinnamon (personal preference) and used Pillsbury refrigerated pie crusts. It couldn’t have been any better. Put this one in my favorites! A scoop of vanilla and it was perfect. Mine did not turn out runny...held it’s shape after cooling completely. Thanks for a keeper!

  • Kelly
    Nov 20, 2019

    I've been baking pies for forty years and this is the best recipe I've ever come across. It is requested by friends and family for every gathering. My one alteration is to use maybe an eighth of a cup of cornstarch instead of a fourth--it makes for a messy pie, but so much juicier and less jelly-like. (I'm sure there's a happy medium--I just haven't found it yet!). Also, I once found myself with no strawberries or raspberries, so I threw in some fresh peaches. Stone fruits and berries are always a good mix. Note: fresh berries can be expensive, but I've tried making this recipe with frozen and they just aren't the same. If you're going to go to the trouble of making a pie, and if you can afford it, get fresh berries.

  • Jeff
    Jun 2, 2019

    I first found this recipe in the ‘How to cook almost anything” and had never baked a berry pie. If was fantastic. Turns out every time and my family loves it.

  • moxyman
    Mar 27, 2019

    No comment left

  • butter36
    Jun 28, 2018

    made this and it is very good love it

  • pam2310
    Jul 22, 2016

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

  • leighannwoj
    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?

  • swtrading7
    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.