Recipes and Cooking Blackberry Swirl Pie For guaranteed great taste, try this simple pie recipe. It's a delicious dessert that is quick and easy to prepare. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 4, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Cool Time: 2 hrs Bake Time: 12 mins Bake Time: 45 mins Total Time: 20 mins Servings: 8 Jump to Nutrition Facts 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 ¾ cup sugar 3 tablespoon all-purpose flour ⅛ teaspoon salt 3 cup fresh blackberries or 1 (16-oz.) pkg. frozen blackberries) Pastry for a Single-Crust Pie 1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening ¼ cup butter, cut up, or shortening ¼ cup cold water Directions 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. 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. Pastry for a Single-Crust Pie In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes. Rate it Print Nutrition Facts (per serving) 311 Calories 14g Fat 42g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 311 % Daily Value * Total Fat 14g 18% Saturated Fat 6g 30% Cholesterol 12mg 4% Sodium 125mg 5% Total Carbohydrate 42g 15% Total Sugars 22g Protein 4g Vitamin C 11.2mg 56% Calcium 50.5mg 4% Iron 1.4mg 8% Potassium 153mg 3% Folate, total 56.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.