Blackberry Sour Cream Pie

Name: Blackberry Sour Cream Pie
Prep time: 35 min
Total time: 4 h 35 min
Yield: 8 serving(s)
Ingredients: 2 tbsp. all-purpose flour, plus more for work surface; 1 recipe Basic Pie Dough; 4 c. fresh blackberries (19 oz.); 1 c. plus 2 teaspoons sugar, divided; 1 tsp. lemon zest, divided; 1 tsp. pure vanilla extract, divided; 1/4 tsp. plus a pinch kosher salt; 3 tbsp. corn starch; 1 c. sour cream, at room temperature; 2 large eggs, at room temperature, divided

This decadent fruit pie is a great way to use blackberries!

By Torie CoxPublished: Jan 8, 2024

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Becky Luigart-Stayner

Yields:

8 serving(s)

Prep Time:

35 mins

Total Time:

4 hrs 35 mins

One of our favorite summer activities is to go berry picking—especially for blackberries.

Fresh blackberries, picked at their peak-sweetness, are hard to compare to the expensive, often underripe ones you find at the store. But when you do get them, you end up with a lot! And that's when it’s time to break out this pie recipe.

Though there are lots of ways you can cook with blackberries, this is one of the best. The juicy, dark flavor of the blackberries get a chance to really shine here, complemented by some mild fattiness in the sour cream. It’s a flavor that always reminds us of summer sunshine.

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Ingredients

2 Tbsp. all-purpose flour, plus more for work surface
1 recipe Basic Pie Dough
4 cups fresh blackberries (19 oz.)
1 cup plus 2 teaspoons sugar, divided
1 tsp. lemon zest, divided
1 tsp. pure vanilla extract, divided
1/4 tsp. plus a pinch kosher salt
3 Tbsp. corn starch
1 cup sour cream, at room temperature
2 large eggs, at room temperature, divided

Directions

1. Step 1Preheat oven to 400ºF with rack in the bottom position. On a lightly floured work surface roll out one disc of dough to a 12-inch circle. Fit into bottom and up sides of a 9-inch pie plate. Trim overhand to 1-inch. Wrap loosely with plastic wrap, and chill while preparing filling.
2. Step 2Combine blackberries, 1/4 cup sugar, 1/2 teaspoon each lemon zest and vanilla, and a pinch salt in a bowl. Let stand 10 minutes. Whisk together corn starch and 1/4 cup sugar in a separate bowl. Add cornstarch mixture to blackberries and stir to combine.
3. Step 3Whisk together sour cream, flour, 1/2 cup sugar, 1 egg, remaining 1/2 teaspoon lemon zest and vanilla, and 1/4 teaspoon salt in a bowl until combined. Transfer sour cream mixture to prepared pie plate. Spoon blackberry mixture evenly over top.
4. Step 4On a lightly floured work surface roll out remaining dough disk surface to a 12-inch circle. Cut into 10 (1-inch) thick strips. Arrange in a lattice pattern over the top of the pie. Trim, fold dough under, and crimp edges. Lightly beat remaining egg with 1 teaspoon water in a bowl. Brush lattice and edges of pie crust with beaten egg. Sprinkle with remaining 2 teaspoons sugar.
5. Step 5Bake 10 minutes. Reduce oven to 375ºF and bake until blackberry juices are bubbling and top is browned, 40 to 50 minutes. (Shield edges of pie with foil after 30 minutes if necessary to prevent over browning.) Cool completely on a wire rack, at least 3 hours. Serve at room temperature or chilled.