Yield: 1 Servings
|1 \N||9-inch unbaked pie shell|
|¾ cup||Sugar (up to 1)|
|1 carton||(8-ounce) dairy sour cream|
|3 tablespoons||All-purpose flour|
|4 cups||Fresh blackberries|
|¼ cup||Fine dry bread crumbs|
Preheat the oven to 450F.
Line the bottom of a pastry-lined 9-inch pie plate with a double thickness of foil. Bake in the 450F oven for 5 minutes. Remove the foil and bake for 5 minutes more. Remove the pie shell from the oven and cool slightly.
Reduce the oven temperature to 375F.
Meanwhile, in a small bowl stir together the ¾ to 1 cup sugar, the sour cream, flour and salt until combined. Set aside.
Place the blackberries in the prebaked pastry shell. Spread the sour cream mixture evenly over the berries.
In a small bowl, stir together the bread crumbs, the 2 Tablespoons sugar and the melted butter. Sprinkle the bread crumb mixture on top of the sour cream mixture.
Cover the edge of the pie with foil and bake in the 375F oven for 25 minutes. Remove the foil. Bake for 20 to 25 minutes more, or until the top of the pie is golden and the berry mixture bubbles slightly.
Source: Huberta Young Manning, "Cookin' with the Lion"/as featured in the book "America's Best-Loved Community Recipes" compiled by Better Homes and Gardens Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L.
Makolondra" <pmakolon@...> on Aug 19, 1997