Prep 15 mins
Cook 45 mins
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.
- 946.36 ml fresh blackberries (Frozen, if you must)
- 236.59 ml sour cream
- 44.37 ml flour
- 236.59 ml sugar
- 1.23 ml salt
- 59.14 ml fine breadcrumbs
- 14.79 ml butter (melted) or 14.79 ml margarine (melted)
- 29.58 ml sugar
- 1 unbaked pie shell
- Combine one cup sugar, sour cream, flour, and salt.
- Place berries in pie shell.
- Spread sour cream mixture on top.
- Combine bread crumbs and 2 tablespoons.
- sugar, and butter.
- Sprinkle on top.
- Bake 375F degrees for 40-45 minutes or until done.
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.
This pie is out of this world! My berries are a bit juicier tha normal and I will need to add a bit more flour next time. I wonder if this would freeze well?
I made this pie for a family reunion and it was gone in a flash. I used fresh blackberries. I increased the flour to 5 tablespoons and added two tablespoons of cornstarch. It was not runny at all.