Fresh or frozen blackberries, sour cream, and a few pantry staples come together in this delightful pie that will quickly become a family favorite!
Why You’ll Love This Recipe
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.
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!
*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.
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Ingredients
- 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.
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.