There were some good looking blackberries at the store, so I made this pie over the weekend. So yummy and fresh. You could use mixed berries or raspberries or whatever you like, but I think fresh blackberries are best, they make it a good balance between tart and sweet.
(**I actually made a basket-weave top crust this time instead of the crumb topping. Both are good!)
Blackberry Sour Cream Pie
1 unbaked pie crust
1 16-oz. bag frozen blackberries, thawed (or 4 cups fresh)
1 cup sour cream
3 T flour
1 cup sugar
1/4 tsp. salt
2 T sugar
1/4 c. fine bread crumbs
1 T butter, melted
Mix together sour cream, sugar, salt, and flour. Pour blackberries in bottom of pie, and spread sour cream mixture on top. Mix together topping ingredients, and sprinkle on top. Bake at 375 degrees for 40-45 minutes or until topping is browned.
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