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.
Be sure to save this recipe to your favorite Pinterest board for later.
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
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.