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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat the oven to 450 degree F. For the pastry, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball on floured surface, roll dough into a 12-inch circle. Ease dough into a 9-inch pie plate. Trim to 1/2-inch beyond edge of plate. fold under extra dough. Crimp edge.

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  • Line the bottom of a pastry-line 9-inch pie plate with a double thickness of foil. 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.

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  • 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.

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  • Place the blackberries in the prebaked pastry shell. Spread the sour cream mixture evenly over the berries.

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

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  • 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.

Nutrition Facts

353 calories; 17 g total fat; 7 g saturated fat; 17 mg cholesterol; 187 mg sodium. 210 mg potassium; 50 g carbohydrates; 4 g protein;

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