Ozark Mountain Berry Pie
This pie is one of Taste of Home’s 100 most requested recipes. So in honor of National Pie Day, January 23, I made this delicious pie.
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon cinnamon, opt.
- 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, diced
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 pie plate with bottom crust; trim pastry even with edge. Gently fold the strawberries, raspberries, blackberries, lemon juice and butter into the blueberry mixture. Pour into pastry; make a lattice crust. Trim, seal and flute edges.
Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees; 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.
Makes 8 servings.
This is delicious served warm with vanilla ice cream.
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