Berry Cream Pie
photo by Sarah in New York
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
1 9-inch pie
- Serves:
- 6-8
ingredients
-
For the Pie
- 3 cups blueberries (or any berries of your choice) or 3 cups raspberries (or any berries of your choice)
- 1 (9 inch) pie crusts
- 1 cup sugar
- 1⁄3 cup all-purpose flour
- 1⁄8 teaspoon salt
- 2 eggs, beaten
- 1⁄2 cup sour cream
-
For the Topping
- 1⁄2 cup sugar
- 1⁄2 cup all-purpose flour
- 1⁄4 cup butter
directions
- Preheat oven to 350 degrees.
- Place berries in unbaked pie crust; set aside.
- Combine sugar, flour and salt.
- In a separate bowl, beat eggs and sour cream together; add to flour mixture. Spoon over berries.
- Combine all of the topping ingredients until crumbly.
- Sprinkle topping over pie and bake for 50 to 55 minutes.
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Reviews
-
This was very very good. I changed one thing... I put on a top pastry crust rather than the crumble crust. Worked great. Easy to do, and with fresh raspberries that I used it still tasted fresh after baking. Also tried with fresh Saskatoon berries. My mom left here with the recipe. She really liked it. Used with shake-a-pie-crust for super flaky crust.
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What a simple, wonderful recipe! I did change things a bit though. I always make my own pie crust and I had some leftover from a quiche I made earlier this week so I made mini pies in my muffin tins. I took the pie crust and rolled it out, cut circles and then formed little pie crusts into 9 muffin tin holes. I should have halved the recipe because I did have some filling left over, but they came out AMAZING! I made them with red & black rasberries. I followed the recipe to the tee, but just for "mini pies". The cream filling is sooooo good! I cooked them for about 35 minutes and they are perfect! They're very, very yummy. I will make this recipe again, and will probably stick to the little pies. Thanks for the great recipe!
RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey