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Sour Cream Blackberry Pie

Crust:

All Shortening Crust (1/2 recipe)


Filling:

2 large eggs

2 cups sour cream

3/4 cup sugar

1/3 cup flour

1/2 teaspoon vanilla

1/2 teaspoon grated orange zest (I used lemon instead)

Big pinch of salt

3 cups fresh or frozen berries


Streusel Topping

3 tablespoons flour

2 tablespoons packed brown sugar

1 tablespoon melted butter


Prebake your crust and cool completely. 


Whisk eggs in large bowl until frothy. Add sour cream, sugar, flour, vanilla, orange zest, and salt. Whisk again until blended. Spread berries evenly in cooled pie shell. Slowly pour sour cream mixture over the berries.


Make streusel: combine flour and brown sugar in small bowl and mix with fork. Add butter, stirring with fork until topping is crumbly. Sprinkle evenly over the sour cream filling.


Bake at 350 degrees for 35 minutes. (I baked mine for 45 minutes because I used frozen berries.) when done, the filling will puff slightly and will no longer seem liquid-loose. Transfer to wire rack and cool. Serve at room temperature or chill in fridge.