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Fruit: Black Raspberry Sour Cream Pie




Source of Recipe


The Today Show
9-INCH ONE CRUST PIE
INGREDIENTS
1/3 cup plus 1 Tbsp. shortening
1 cup flour
1/2 tsp. salt
2 to 3 Tbsp. cold water

Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball; shape into flattened round on lightly floured board. Roll pastry 2 inches larger than inverted pie plate. Place in pie plate. Fold and roll pastry under, even with plate; flute. For baked pie shell: Prick bottom and side thoroughly with fork. Bake in 475 degree oven until light brown, 8 to 10 minutes; cool.

BLACK RASPBERRY SOUR CREAM PIE
INGREDIENTS
9 ” unbaked pie shell
1/4 cup bread crumbs
1 cup sugar
2 Tbsp. sugar
1 cup dairy sour cream
1 Tbsp. melted butter
5 Tbsp. flour
4 cups black raspberries
1/4 tsp. salt


Combine 1 cup sugar, dairy sour cream, flour and salt. Place black raspberries in unbaked pie shell and spread sour cream mixture over berries. Mix bread crumbs and 2 Tbsp. sugar together. Add melted butter and stir. Sprinkle crumbs over top of sour cream and berries. Bake at 375 degrees for 40 to 45 minutes.


Note: I cover the edges of my pie crust with foil while baking the first 30 minutes, then remove foil for the last 10 to 15 minutes.