Blackberry Sour Cream Pie

READY IN: 1hr
Recipe by Miss Annie

An easy, tasty summer pie to make. Take advantage of those wonderful little berries at your farmers market. A comment from another member: If there is a tendency for too much juice in the pie, Ive found that adding tapioca roughly 2 tablespoons to the berries before putting into the pie shell will correct the problem. Of course you should like tapioca to do this.

Top Review by Gato Volando

It is blackberry season here in Oregon so I thought I would try this recipe. This did not work very well as a pie. The sour cream does not mix with the berries during baking, so you end up with a some very juicy berries on bottom and a soaked crust. The top part is good where the berries and sour cream mix and the crumbs on top are really a nice touch. Probably best to mix berries and sour cream before adding them to the pie shell. Adding corn starch rather than flour would probably work better as well. I used a standard pie crust, this might work best with a graham cracker crust instead. All in all, this recipe needs a bit of work but should be worth the effort.

Ingredients Nutrition

Directions

  1. Combine one cup sugar, sour cream, flour, and salt.
  2. Place berries in pie shell.
  3. Spread sour cream mixture on top.
  4. Combine bread crumbs and 2 tablespoons.
  5. sugar, and butter.
  6. Sprinkle on top.
  7. Bake 375F degrees for 40-45 minutes or until done.

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