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Ozark Mountain Berry Pie




Source of Recipe


Hel
Ozark Mountain Berry Pie

FILE - Ozark Mountain Berry Pie

8 ServingsPrep: 15 min. Bake: 45 min. + cooling

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.




8 ServingsPrep: 15 min. Bake: 45 min. + cooling

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

Direction
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.