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Blackberry Swirl Pie

Makes: 8 servings
Prep 20 mins Cool 2 hrs Bake 450°F 12 mins Bake 350°F 45 mins
Blackberry Swirl Pie
Ingredients
  • 1  recipe  Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
  • 1 8  ounce carton  dairy sour cream
  • 3/4  cup  sugar
  • 3  tablespoons  all-purpose flour
  • 1/8  teaspoon  salt
  • 3  cups  fresh blackberries or 1 (16-oz.) pkg. frozen blackberries)
Directions

1. Preheat oven to 450 degrees F. Let frozen berries stand at room temperature for 15 minutes. Meanwhile, prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 minutes more or until lightly browned. Cool on wire rack. Reduce oven to 350 degrees F.

2. In bowl combine sour cream, sugar, flour, and salt. Add blackberries and gently stir to combine. Spoon into prebaked crust. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes (50 minutes for frozen berries). Remove foil. Bake 20 minutes more or until filling is bubbly and appears set. Cool on wire rack for 2 hours. Serve or cover and refrigerate. Makes 8 servings.

Nutrition Facts (Blackberry Swirl Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 311,
  • Fat, total (g) 14,
  • chol. (mg) 12,
  • sat. fat (g) 6,
  • carb. (g) 42,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 3,
  • sugar (g) 22,
  • pro. (g) 4,
  • vit. A (IU) 292,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 125,
  • Potassium (mg) 153,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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