Sour Cream Blackberry Pie

Blackberries are my favorite fruit. They are sweet yet pack a tartness that can’t be beat. In turn, it is only natural that my favorite pie is blackberry. When Tala and I came across a recipe for Sour Cream Blackberry Pie, we knew we had to bake it. For we were guided by my older sister Julianne’s rationale: that if you have great ingredients and you put them together, the finished product, or in this case pie has to rock.

Unlike our apple cider infused pie, I am confident that the crust was in good working order, primarily since Tala was the one that made this crust, not me. We had to pre bake the crust, poking holes in the bottom, and then covering it with aluminum foil and chickpeas as a weight. Then, we had to bake it again with egg white wash to seal in the very same holes that we had made. While the pre baking was a little bit annoying, the remaining steps were pretty easy.

Afterwards, all we had to do was put the washed blackberries in the pie, cover it with the easy to make sour cream mixture, and then top it all off with a delicious streusel topping. With that said, you have to make sure the pie mixture is solid, easier said than done. It took us a little longer than expected (5-10 minutes of extra baking) for the pie to become firm. It looked great, smells awesome, and hopefully it will be a crowd pleaser tomorrow!


Streusel ToppingSourcream mixBlackberries in Pie Crust

Blackberry Sourcream pie pre ovenSourcream Blackberry Pie Baked

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