BLACKBERRY SWIRL PIE
"With four small children I don't have time to do much baking. This pie is something I can make that is simple and guaranteed to taste great." - Krista Merriman
1 recipe single-crust pie pastry or 1 rolled refrigerated unbaked pie crust (half of a 15 ounce package.)
1 (8 ounce) carton dairy sour cream
3/4 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
3 cups fresh blackberries (or one 16 ounce package frozen blackberries)
Preheat oven to 450 degrees F.
Let frozen berries stand at room temperature for 15 minutes.
Meanwhile, prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil.
Bake 8 minutes. Remove foil. Bake 4 minutes more or until lightly browned. Cool on wire rack. Reduce oven to 350 degrees F.
In bowl, combine sour cream, sugar, flour and salt. Add blackberries and gently stir to combine. Spoon into prebaked crust. To prevent overbrowning, cover edge of pie with foil.
Bake 25 minutes (50 minutes for frozen berries). Remove foil. Bake 20 minutes more or until filling is bubbly and appears set.
Cool on rack 2 hours. Serve or refrigerate.
Source: Makes 1 (9-inch) pie, 8 servings
Source: Krista Merriman to the Honolulu Advertiser, August 27, 2008
"With four small children I don't have time to do much baking. This pie is something I can make that is simple and guaranteed to taste great." - Krista Merriman
1 recipe single-crust pie pastry or 1 rolled refrigerated unbaked pie crust (half of a 15 ounce package.)
1 (8 ounce) carton dairy sour cream
3/4 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
3 cups fresh blackberries (or one 16 ounce package frozen blackberries)
Preheat oven to 450 degrees F.
Let frozen berries stand at room temperature for 15 minutes.
Meanwhile, prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil.
Bake 8 minutes. Remove foil. Bake 4 minutes more or until lightly browned. Cool on wire rack. Reduce oven to 350 degrees F.
In bowl, combine sour cream, sugar, flour and salt. Add blackberries and gently stir to combine. Spoon into prebaked crust. To prevent overbrowning, cover edge of pie with foil.
Bake 25 minutes (50 minutes for frozen berries). Remove foil. Bake 20 minutes more or until filling is bubbly and appears set.
Cool on rack 2 hours. Serve or refrigerate.
Source: Makes 1 (9-inch) pie, 8 servings
Source: Krista Merriman to the Honolulu Advertiser, August 27, 2008
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