Berry Sour Cream Pie

By • July 2, 2011 • 5 Comments


5 Save

Author Notes: Easy preparation. Blackberries and Rasberires pie with sour cream. Hidemi

Serves 4-6

  • 1 crust Refrigerated Pie Crust (14.1 oz)
  • 1 cup Sour Cream
  • 1/4 cup Sugar
  • 2 Eggs
  • dashes Salt
  • 1 cup Blackberry
  • 1 cup Raspberry
  • 1/2 cup Water
  • 1/2 cup Sugar
  • 1 tablespoon Corn Starch
  • 1 tablespoon Water
  1. Preheat the oven to 350 degrees F.
  2. Unroll the pie crust and place it in ungreased 9 inch pie pan.
  3. Make sour cream filling. In a bowl, combine 1 cup sour cream, 1/4 cup of sugar, 2 eggs and dash salt. Mix well. Then pour into the crust. Bake for 35-40 minutes.
  4. In the mean time, make berry filling. In a sauce pan, put 1/2 cup of sugar and 1/2 cup of water. Heat over medium heat. When sugar is melted, add blackberry and raspberry and cook for 5 minutes.
  5. In a small bowl, combine 1 tablespoon of corn starch and 1 tablespoon of water. Mix well. Then add to the sauce pan. Simmer until thickens. Let cool.
  6. When the sour cream filling is done, pour the berry filling on the sour cream filling. Chill in the refrigerator for 1-2 hours or until served.

Tags: pie, sour cream

Comments (5) Questions (0)

Default-small
Default-small
Default-small

almost 3 years ago Hidemi

Thank you very much for such a encouraging and sweet comments!

Default-small

almost 3 years ago Hidemi

Thank you very much! It is sooooooo good! :)

Dsc_0675-x2a

almost 3 years ago Sagegreen

I love your use of sour cream!

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

I can attest to using sour cream in this recipe, for years I have added a sour cream topping layer over my cheescake (without eggs)...it is delicious,and I am sure this recipe is too!

Default-small

almost 3 years ago Cucina Chiaravalloti

I am intrigued by the sour cream custard pie that underlies this recipe. What a valuable technique. It could be adapted to many fruit fillings.