Yield: 8 Servings
|3 cups||Fresh blackberries|
|1||Unbaked 9-inch deep-dish pastry shell|
|⅓ cup||All-purpose flour|
|½ cup||Commercial sour cream|
|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.
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, .