astray recipes: Creamy blackberry pie

Categories: Pie
Yield: 8 Servings

Measure	Ingredient
3 cups	Fresh blackberries
1	Unbaked 9-inch deep-dish pastry shell
1 cup	Sugar
⅓ cup	All-purpose flour
⅛ teaspoon	Salt
2	Eggs; beaten
½ cup	Commercial sour cream
½ cup	Sugar
½ cup	All-purpose flour
½	Stick butter or margarine
	Additional blackberries (optional)
	Fresh mint leaves (optional)

Place 3 cups blackberries in pastry shell. Combine 1 cup sugar, ⅓ cup flour and salt. Add eggs and sour cream, stirring until blended. Spoon over blackberries.

Combine ½ cup sugar and ½ cup flour; cut in butter with pastry blender until mixture resembles coarse meal. Sprinkle evnely over sour cream mixture. Bake at 350 degrees for 50-55 minutes or until lightly browned. If desired, garnish with blackberries and mint leaves.

MAGAZINE ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

creamy blackberry pie