Ozark Mountain Berry Pie II

This popular dessert contains a nice variety of fruit — blueberries, raspberries and blackberries with a lattice top. Your family will love it!

Yield

6 to 8 servings

Ingredients

1 1/2 cups granulated (white) 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
1 (9-inch) pastry for double-crust pie

Directions

Preheat oven to 400°F (204°C).

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-inch 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 in the preheated oven for 10 minutes Reduce heat to 350°F (177°C). Remove foil; bake 40 to 50 minutes longer or until crust is golden brown and filling is bubbly. Cool completely.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 50 minutes + cooling

Nutritional Information

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

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