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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. 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:
1. 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.
2. 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.
3. 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.
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