Creamy blackberry pie
8 Servings
Ingredients
| Quantity | 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) | ||
Directions
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, .