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For-The-Glory Blackberry Pie

Source of Recipe

Better Homes and Gardens


Recipe Introduction

This pie is wonderful! I usually only make it once a year when I can get blackberries at the farmer's market. The cookbook also says you can substitute fresh blueberries or fresh raspberries for the blackberries and I bet a combination of berries would be delicious.

List of Ingredients

1 unbaked pie shell -- (9 inch)
3/4 cup sugar -- (3/4 to 1)
1 carton dairy sour cream -- (8 ounce)
3 tablespoons all purpose flour
1/4 teaspoon salt
4 cups FRESH blackberries (NOT frozen)
1/4 cup fine dry breadcrumbs
2 tablespoons sugar
1 tablespoon butter -- melted



Recipe

1. Preheat the oven to 450 degrees.

2. Line the bottom of a pastry-line 9-inch pie plate with a double thickness of foil. (First, I freeze my crust for a bit, maybe 15 min? Then I line it w/heavy duty foil that I have sprayed the bottom w/Pam, then fill with dried beans. This is to prevent the crust from shrinking and collapsing). Bake in the 450 degree F oven for 5 minutes. Remove the foil and bake for 5 minutes more. Remove the pie shell from the oven and cool slightly. Reduce the oven temperature to 375 degree F.

3. Meanwhile, in a small bowl stir together the 3/4 to 1 cup sugar, the sour cream, 3 tablespoons flour, and 1/4 teaspoon salt until combined. Set aside.

4. Place the washed and dried blackberries in the pre-baked pastry shell. Spread the sour cream mixture evenly over the berries.

5. In a small bowl, stir together the bread crumbs, the 2 tablespoons sugar, and the melted butter. Sprinkle the bread crumb mixture on the sour cream mixture.

6. Cover the edge of the pie with foil and bake in the 375 degree F oven for 25 minutes. Remove the foil. Bake for 20 to 25 minutes more or until the top of the pie is golden and the berry mixture bubbles slightly.

Makes 8 servings

Nutritional facts per serving
calories: 353 , total fat: 17g , saturated fat: 7g , cholesterol: 17mg , sodium: 187mg , carbohydrate: 50g , protein: 4g