Blackberry Sour Cream Pie with Crumb Topping
Fresh blackberries layered with tangy sour cream custard in a pie shell, finished with a buttery bread crumb topping. Baked until golden, this pie balances tart berries with creamy filling and crisp-topped texture in under an hour.
Ingredients
- 1 9-inch pie shell unbaked, frozen, refrigerated, or homemade
- 1 cup sour cream
- 1 cup sugar
- 2 tablespoons sugar
- 5 tablespoons all-purpose flourcornstarch0.75:1thickening agentgluten-free
less structure, custard may be softer
- ¼ teaspoon salt
- 4 cups fresh blackberries
- ¼ cup bread crumbs
- 1 tablespoon butter, melted
Instructions
- 1
Preheat oven to 375°F.
- 2
In a small bowl, combine sour cream, flour and salt.
- 3
Place blackberries in unbaked pie shell and spread sour cream mixture evenly over berries.
- 4
In another small bowl, mix bread crumbs and sugar, then add melted butter and stir until combined and crumbly.
- 5
Sprinkle crumb mixture over pie top and bake until golden.
Tips
Frozen or refrigerated pie shells work equally well as homemade for convenience.
Fresh blackberries give the best flavor; thawed frozen berries will release more liquid and may extend baking time.
Good to Know
Cover and refrigerate up to 3 days.
Assemble pie and refrigerate unbaked up to 4 hours, then bake as directed. Bread crumb topping is best applied just before baking.
Serve at room temperature or chilled. Pairs well with whipped cream or vanilla ice cream.
Common Mistakes
Do not skip preheating the oven to avoid underbaked crust and unevenly cooked filling.
Do not overbake past 45 minutes to avoid overly firm custard and burnt crumbs.
Do not use frozen blackberries without thawing and draining to avoid excess liquid that extends baking.