Great for the 4th of July
1 9-inch unbaked pie shell
3/4 to 1 cup sugar
1 8 oz. carton dairy sour cream
3 Tbsp. flour
1/4 tsp. salt
4 cups FRESH blackberries, raspberries
or blueberries (or combination)
1/4 c. fine dry breadcrumbs
2 Tbsp. sugar
1 Tbsp. butter or margarine melted
Prehat oven to 450 degrees.
Line bottom of a pastry lined 9 inch pie plate with a double
thickness of foil. Bake in 450 deg. 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 375 degrees.
Meanwhile, in small bowl, stir together the 3/4 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, 2 tablespoons sugar and
the melted
butter or margarine. Sprinkle the bread crumb mixture over on top
of the sour cream mixture.
Cover the edge of the pie with foil and bake in the 375 degree overn
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.
Note: Must use fresh blackberries, frozen will not work well because they release too much juice as they thaw. However, you can use other fresh berries like blueberries or raspberries, even some strawberries, a combination is wonderful!
Makes 8 servings
