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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.

 

 

 


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