Ozark Mountain Berry Pie

A delicious fresh fruit pie, wonderful served warm.


8 servings


1 cup granulated (white) sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon, optional
dash salt
1/3 cup water
1 cup fresh blueberries
pastry for a 9-inch double crust pie
1 cup halved fresh strawberries
1 cup fresh raspberries
3/4 cup fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter or margarine


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.

Preheat oven to 400°F (204°C).

Line a 9-inch 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 for 10 minutes. Reduce heat to 350°F (177°C); bake 45 to 50 minutes longer or until the crust is golden brown and filling is bubbly. Cool on a wire cooling rack.


Store in the refrigerator.

Nutritional Information

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.

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