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Blackberry Sour-Cream Pie

Source of Recipe


From "Pie Pie Pie" by Phillip Carroll






List of Ingredients



• -- For the Graham Cracker Crust --
  
• 1-1/2 cups graham cracker crumbs
  
• 2 Tbsp sugar
  
• Pinch of salt
  
• 1/2 cup (1 stick) unsalted butter, melted
  
• .
  
• -- For the Sour-Cream Custard Layer --
  
• 1-1/2 cups sour cream
  
• 1/2 cup sugar
  
• 3 eggs
  
• 1-1/2 tsp vanilla extract
  
• Pinch of salt
  
• .
  
• -- For the Blackberry Layer --
  
• 1/2 cup sugar
  
• 1/2 cup water
  
• 2 cups fresh or frozen blackberries (it's not necessary to thaw frozen berries)
  
• 1 Tbsp cornstarch
  
• 1 Tbsp water
  






Instructions



1. Make the crust by combining the crumbs, sugar and salt in a medium bowl. Stir and toss with a fork. Add the butter and stir vigorously until blended and all crumbs are moistened. Or, you may combine the ingredients in a food processor and whirl until blended. With your fingers, press and pat the mixture over the bottom and up the sides of a 9-inch pie pan, building the crumbs up just slightly above the rim of the pan, and being careful not to make the sides too thick. Smooth any uneven spots with the back of a spoon. Bake it in a preheated 325° F oven for 8 to 10 minutes. Set aside to cool completely before filling.
   
   
2. To make the sour-cream custard, preheat oven to 325° F. In a medium bowl, whisk together the sour cream, sugar, eggs, vanilla and salt until smooth. Pour into the cooled pie shell and bake for 35 to 40 minutes, or until the custard is set and doesn't have a liquidy jiggle when the pan is moved. Remove from the oven and cool to room temperature. If you want, refrigerate the pie for several hours at this point before spreading the berries over the custard.
   
   
3. To prepare the berries: In a medium-sized saucepan, combine the sugar and water and bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce the heat to low and add the berries. Cook gently for about 5 minutes, stirring occasionally, until the berries soften and exude some juice.
   
   
4. In a small cup or bowl, stir the cornstarch and water together until smooth, then add to the simmering berry mixture and boil gently for about 1 minute, until slightly thickened. Set aside to cool for about 30 minutes, stirring occasionally.
   
   
5. Spoon the berries over the custard, spreading them all the way to the edge. Refrigerate for about 2 hours (or overnight, if you wish) before serving.
   
   Serves 8