Sour Cream Blackberry Pie


My dad is a huge fan of sour cream raisin pie.

The rest of us… not so much.

A few weeks ago when I was visiting my parents, I wanted to bake a pie he’d enjoy (which would be just about anything because he’s easy to please that way). I started¬† thinking about making a sour cream pie with something other than raisins. Then I decided berries might work. After several online searches, I ended up combining what looked to be the best of several recipes.

That turned out to be a very tasty decision! You’ll have to forgive me for not having any photos of the pie once it was baked, but I can assure you it was good. At least if the way everyone dove into it was any indication!


A few basic ingredients are all that’s needed to make the pie.

Start with the flaky crust, cutting the shortening into the flour.

Mix until it’s crumbly then add the water, one spoon at a time.

Once it forms a ball, wrap in plastic wrap, flatten into a disc, and refrigerate for an hour.

Once chilled, roll out the dough on a floured surface.


I used my fancy-pants rolling pin on the top crust to add a bit of flair to the pie (Dad did not notice or care about the flair, by the way).  Roll the dough out first, then roll the design across it.

For the filling, you’ll mix the ingredients together.


Then pour over berries that are waiting inside the pie-crust lined pan.

Top with the second layer of crust, crimp edges to seal, and bake. (I like to add just a little butter on top for added flakiness and flavor.)



2 cups all-purpose flour

1 teaspoon salt

2/3 cup shortening

1/2 cup ice water


1 cup sour cream

4 cups blackberries

1 cup granulated sugar

3 tablespoons flour

1/8 teaspoon salt



Preheat oven to 375 degrees.

Mix flour and salt together. Cut in shortening until crumbly, then add water, a tablespoon at a time until dough forms ball. Wrap in plastic wrap, flatten into a disc, and refrigerate for an hour.

Divide dough in half and roll out crust on floured surface.

For filling, mix sour cream, sugar, flour and salt on medium speed until well blended.

Line pie pan with a layer of crust, add berries, then pour in filling. Top with the second layer of crust. Crimp edges to seal, cut a few holes in top crust, then bake for approximately 45 minutes until juice is bubbling and crust is golden brown. Remove from oven and cool. Store any leftovers in the refrigerator.

Serves approximately 8.

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