| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
9-inch unbaked pie shell |
| 3/4 |
c |
Sugar (up to 1) |
| 1 |
ct |
(8-ounce) dairy sour cream |
| 3 |
tb |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 4 |
c |
Fresh blackberries |
| 1/4 |
c |
Fine dry bread crumbs |
| 2 |
tb |
Sugar |
| 1 |
tb |
Butter |
INSTRUCTIONS
Preheat the oven to 450F.
Line the bottom of a pastry-lined 9-inch pie plate with a double thickness
of foil. Bake in the 450F oven for 5 minutes. Remove the foil and bake for
5 minutes more. Remove the pie shell from the oven and cool slightly.
Reduce the oven temperature to 375F.
Meanwhile, in a small bowl stir together the 3/4 to 1 cup sugar, the sour
cream, flour and salt until combined. Set aside.
Place the blackberries in the prebaked pastry shell. Spread the sour cream
mixture evenly over the berries.
In a small bowl, stir together the bread crumbs, the 2 Tablespoons sugar
and the melted butter. Sprinkle the bread crumb mixture on top of the sour
cream mixture.
Cover the edge of the pie with foil and bake in the 375F oven for 25
minutes. Remove the foil. Bake for 20 to 25 minutes more, or until the top
of the pie is golden and the berry mixture bubbles slightly.
Source: Huberta Young Manning, "Cookin' with the Lion"/as featured in the
book "America's Best-Loved Community Recipes" compiled by Better Homes and
Gardens Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L.
Makolondra" <pmakolon@mail.wiscnet.net> on Aug 19, 1997
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