Fresh or frozen blackberries, sour cream, and a few pantry staples come together in this delightful pie that will quickly become a family favorite!
The first time I made this Blackberry Sour Cream Pie, I unknowingly bought way too many blackberries, so I decided to just go ahead and make two pies.
Oh my goodness! I’m so glad I did, because both of them were gone within 24 hours. I do have three hungry boys to feed (four if you count my husband), but still, I think that’s some kind of record.
I made this recipe today using blackberries I picked from the bushes along our lane in North Carolina. It was easy to make and delicious. It will be made again once I have picked enough berries for the next pie. ~ Kathryn
Honestly, when my oldest son chose this pie for dessert one weekend, I wasn’t all that excited about it. It just didn’t look like much of a pie to me.
And the short and strange ingredient list had me worried too. I should know by now that my kids have quite a knack for choosing delicious recipes, and this pie was no exception.
To say we all loved it would be an understatement. And it was so easy!
I know blackberry pie might not be a long-standing tradition on the Thanksgiving table, but I am definitely adding it to our menu. Sometimes, you just need to start new traditions!
My granddaughter made this pie for a family supper and my husband when crazy for it. I asked her to send me the recipe and she emailed me the link to this web site.
I am so glad she did, I am amazed at all the delicious looks recipes and I can’t wait to try some of them! ~ Sherry
*Note: You can use fresh or frozen blackberries, but the cooking times are quite different, so be sure to make note of that in the recipe. I used frozen berries and a Marie Callender frozen pie crust.
WHAT PEOPLE ARE SAYING ABOUT BLACKBERRY SOUR CREAM PIE
I have made this pie for years, my grandmothers recipe. You can use it for apple, peach, etc. All work just as well. Only difference is we never prebaked pie shell, but that might help if you tend to get a soggy crust. ~ Kathi
I was making lemon meringue pie today and my first crust I baked failed as it shrank down in the pan. It still looked usable but ugly. I had picked some fresh blackberries earlier in the day and thought maybe I could make some kind of pie.
I found your recipe. It is beyond delicious. This will be my go to blackberry pie from now on. Love it more that regular blackberry pie! And so simple to make! ~ Kelli
Be sure to save this Blackberry Sour Cream Pie recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Blackberries
Appearance: Look for berries that are deep purple to black in color, and are plump and firm to the touch. Avoid berries that look wrinkled or dried out.
Berries should be glossy, with no signs of crushing, bruising, or mold.
Storing: Do not wash blackberries until you are ready to use them. Keep blackberries in a shallow container in the refrigerator for 3-4 days.
To freeze blackberries, arrange them in a single layer on a baking sheet. Place them in the freezer for a few hours, then pour the frozen berries into a large zip-top plastic bag or container. Frozen berries will keep for up to 10 months.
Here’s what you’ll need to make Blackberry Sour Cream Pie
- Pie crust
- Sour cream
- Sugar
- Flour
- Salt
- Frozen blackberries
Blackberry Sour Cream Pie
Ingredients
- 1 recipe for a single crust pie or 1 rolled refrigerated unbaked pie crust
- 1 cup sour cream
- 3/4 cup sugar
- 3 tablespoons flour
- 1/8 teaspoon salt
- 3 cups fresh blackberries or 1 16-oz. package frozen blackberries
Instructions
- Preheat oven to 450 degrees.
- Let frozen berries stand at room temperature for 15 minutes.
- Meanwhile, prepare pastry and line 9-inch pie plate. Bake 8 minutes or until lightly browned. Cool on wire rack.
- Reduce oven temperature to 350 degrees.
- In a large bowl combine sour cream, sugar, flour, and salt.
- Add the blackberries and stir gently to combine.
- Spoon filling into pre-baked crust. To prevent over-browning, cover edge of pie with foil.
- Bake for 20-25 minutes if using fresh berries, or 50 minutes if using frozen berries. Remove foil.
- Bake 15-20 minutes more or until filling is bubbly and appears set.
- Cool on wire rack for 2 hours. Serve or cover and refrigerate.
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Nutrition
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Who Dished It Up First: Adapted from Better Homes & Gardens
19 comments
soph
waiting for this to cool now but it was so fast and easy!! i’m so excited to eat it
JimmyB
I made this last night and it was delicious! And happily it was very easy to make. I used a 10″ quiche dish and my crust only came up the edge so did not have to worry about it browning too much. I was intrigued by the taste of the sauce going into the cooking dish as it reminded me very much of sweetened condensed milk. Yet after cooking it took on more of the sour cream tang. I had bought 4 6 oz. containers of blackberries and was surprised that it only took 2 of them to make 3 cups so I will now be looking forward to another pie. Thanks for posting such an EZ and delicious recipe!
Jack Reed
I use fresh blackberries out of my backyard. However, they were in the fridge for almost 2 days, and were sitting in quite a bit of juice. When I poured the berries out into a large measuring cup, A lot of the juice went with it. Is that an okay thing, or should I have strained them first? They are in the oven as I type this, so I have yet to see how they turn out. I have a feeling I’ll need a little longer than the 25 minutes, for 2 pies.
Kelli
I was making lemon meringue pie today and my first crust I baked failed as it shrank down in the pan. It still looked usable but ugly. I had picked some fresh blackberries earlier in the day and thought maybe I could make some kind of pie. I found your recipe. It is beyond delicious. This will be my go to blackberry pie from now on. Love it more that regular blackberry pie! And so simple to make!
anne
does this freeze well?
Danelle
I would think so, but I’ve never tried it so I can’t say for sure.
Daniel
Had a bunch of tart shells in the freezer so I used them up using the filling and altering the times. Pretty tasty if I don’t say so.
Danelle
Great idea! Thanks Daniel.
Sherry
My granddaughter made this pie for a family supper and my husband when crazy for it. I asked her to send me the recipe and she emailed me the link to this web site. I am so glad she did, I am amazed at all the delicious looks recipes and I can’t wait to try some of them!
Kathryn
I made this recipe today using blackberries I picked from the bushes along our lane in North Carolina. It was easy to make and delicious. It will be made again once I have picked enough berries for the next pie. Thanks for posting the recipe which I found on Pinterest.
kathi sullivan
I have made this pie for years, my grandmothers recipe. you can use it for apple, peach, etc. All work just as well. Only difference is we never prebaked pie shell, but that might help if you tend to get a soggy crust.
Scott Spurlock
Was looking for a frozen pie that has sour cream blackberry jelly or preserves cream cheese and freeze in gram cracker crust but might try this looks good
Dina
it looks delish!
Janet
Hi Danelle,
Okay this looks amazing! This is one I want to try. Blackberries are a favorite of my daughter. Have a beautiful day and a Happy Thanksgiving!
diane streicher
My fourth-born’s traditional contribution to our Thanksgiving meal is a blackberry pie. There is never a wrong time to eat one.
Nicole ~ Cooking for Keeps
This looks so refreshing! It’s a nice departure from all the pumpkin we’ve been seeing lately!
Pat Strothman
Do you think this will work with cranberries? It sure has my mouth watering.
Danelle
I suppose it would, although I’ve never tried it. I’d love to hear how it turns out if you do!
Becca @ Amuse Your Bouche
This looks awesome, I love how few ingredients it has! Perfect time of year for a pie! 🙂