Creamy blackberry pie

Yield: 8 Servings

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


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, .

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