Ozark Mountain Berry Pie

This one is from Cindy, but I am not going to risk the chance to not post something this delicious! Enjoy!

100% would make again!

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

8 Servings

Prep: 15 min. Bake: 45 min. + cooling

Ingredients

• 1 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon ground cinnamon, optional
• 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

Directions

• 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 a 9-in. 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 at 400° for 10 minutes. Reduce heat to 350°; 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. Yield: 8 servings.

Nutritional Analysis: 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.

Ozark Mountain Berry Pie published in Country June/July 1992, p47

from TasteofHome.com