Some would argue that the very best berries grown in the Ozarks, so what better way to showcase this berry-growing region is there other than to bake this fruity Mountain Berry Pie ?
Serving Sizes: 6-8
Total Prep Time: 1hour 15mins
- 1 cup sugar
- ¼ cup cornstarch
- ½ tsp ground cinnamon Pinch of salt
- ⅓ cup water
- 1 cup fresh blueberries Pastry for
- 1 (9”) double crust pie
- 1 cup fresh strawberries (hulled, halved)
- 1 cup fresh raspberries
- ¾ cup fresh blackberries
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp butter
- In a pan, combine the sugar with the cornstarch, cinnamon, pinch of salt and water, stir until smooth.
- Add the blueberries and bring to boil, cook while stirring until thickened, for 2 minutes. Set to one side.
- With the bottom crust, line a 9″ pie plate and trim the pastry, so it’s even with the edge.
- Gently fold in the strawberries along with the raspberries, blackberries and fresh lemon juice to the blueberry mixture.
- Pour the mixture into the pastry and dot with butter.
- Roll the remaining pastry out and make a lattice-style crust. Trim, seal and flute the pastry edges.
- Bake in the oven at 400 degrees F for 10 minutes.
- Turn the heat down to 350 degrees F and bake until the crust is golden and the filling bubbling; this will take 45-50 minutes.
- Set aside to cool on a wire baking rack.
- Serve and enjoy.