Dessertscountryliving
Blackberry Sour Cream Pie
This decadent fruit pie is a great way to use blackberries!
👥 8 Servings⏱️ Prep & Cook: 4h 35m⏳ Prep: 35 min👤 Torie Cox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 400ºF with rack in the bottom position. On a lightly floured work surface roll out one disc of dough to a 12-inch circle. Fit into bottom and up sides of a 9-inch pie plate. Trim overhand to 1-inch. Wrap loosely with plastic wrap, and chill while preparing filling.
2
Combine blackberries, 1/4 cup sugar, 1/2 teaspoon each lemon zest and vanilla, and a pinch salt in a bowl. Let stand ⏱️ 10 minutes. Whisk together corn starch and 1/4 cup sugar in a separate bowl. Add cornstarch mixture to blackberries and stir to combine.
3
Whisk together sour cream, flour, 1/2 cup sugar, 1 egg, remaining 1/2 teaspoon lemon zest and vanilla, and 1/4 teaspoon salt in a bowl until combined. Transfer sour cream mixture to prepared pie plate. Spoon blackberry mixture evenly over top.
4
On a lightly floured work surface roll out remaining dough disk surface to a 12-inch circle. Cut into 10 (1-inch) thick strips. Arrange in a lattice pattern over the top of the pie. Trim, fold dough under, and crimp edges. Lightly beat remaining egg with 1 teaspoon water in a bowl. Brush lattice and edges of pie crust with beaten egg. Sprinkle with remaining 2 teaspoons sugar.
5
Bake ⏱️ 10 minutes. Reduce oven to 375ºF and bake until blackberry juices are bubbling and top is browned, 40 to ⏱️ 50 minutes. (Shield edges of pie with foil after ⏱️ 30 minutes if necessary to prevent over browning.) Cool completely on a wire rack, at least ⏱️ 3 hours. Serve at room temperature or chilled.
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