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Home » Recipes » Pies & Tarts

Last Updated: Aug 9, 2023 by Angela Latimer · Leave a Comment

Sour Cream Blackberry Pie

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Pin image with text showing sour cream blackberry pie.

My sour cream blackberry pie features a flaky crust, sweet blackberry filling, and an irresistibly delicious streusel topping! It is easy to make and ready to enjoy in under an hour! Not to mention, it freezes incredibly well, so go ahead and make 2 pies so you can save one for later!

Easy Blackberry Sour Cream Pie

If you've never tried it, the combination of fresh blackberries and sour cream as a pie filling is creamy and delicious with just the right amount of tanginess! I love a satisfying berry dessert, and this sour cream blackberry pie with a crumbly streusel topping is simply addicting!

Square image showing sour cream blackberry pie.
This sour cream blackberry pie is incredibly easy to prepare and perfect for any occasion!
Jump to:
  • Easy Blackberry Sour Cream Pie
  • 🥘 Sour Cream Blackberry Pie Ingredients
  • 🔪 How To Make Sour Cream Blackberry Pie
  • 🍴 What To Serve With Sour Cream Blackberry Pie
  • 💭 Angela's Tips & Recipe Notes
  • 🥡 Storing
  • 📖 Recipe Card
  • 💬 Comments & Reviews

For more blackberry dessert ideas, make sure to check out my blackberry tart, blackberry crisp, and blackberry pie bars!

🥘 Sour Cream Blackberry Pie Ingredients

I strongly suggest that you make the pie crust from scratch; however, if you prefer, you can opt for a store-bought crust to save time! Other than the crust, all you need is fresh (or thawed) blackberries and some common pantry ingredients!

Tall image showing sour cream blackberry pie ingredients.
  • Pie Crust - 1 pie crust for the base of the pie. You can use my homemade butter pie crust recipe or use your favorite store-bought brand.

Filling

  • Sugar - ¾ cup of granulated sugar.
  • Flour - 2 tablespoons of all-purpose flour.
  • Sour cream - 1 cup of full-fat sour cream. You could also use light sour cream if desired.
  • Egg - 1 large egg.
  • Lime Juice - 1½ teaspoons of lime juice. I recommend using freshly squeezed lime juice for the best results.
  • Salt - ¼ teaspoon of salt.
  • Blackberries - 2½ cups of blackberries. I prefer using fresh, but you can use thawed frozen blackberries too.

Topping

  • Flour - 6 tablespoons of all-purpose flour.
  • Sugar - 4 tablespoons of granulated sugar.
  • Butter - 3 tablespoons of cold butter.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Sour Cream Blackberry Pie

This recipe is a breeze to make since there's no need for pre-baking the pie crust or using any intricate baking methods! Take out your 9-inch pie pan, a stand mixer (or electric mixer), measuring cups, a mixing bowl, and some foil to get started!

This recipe will make one 9-inch pie that's about 8 servings, depending on how large you cut the slices!

Prepare Crust & Filling

Process image 1 showing flour and sugar in mixing bowl.
Process image 2 showing flour and sugar in mixing bowl.
Process image 3 showing added egg and sour cream.
Process image 5 showing combined batter with added blackberries.
Process image 6 showing pie crust.
  1. Prep. Begin by preheating your oven to 400°F (205°C/Gas Mark 6).
  2. Roll crust. Roll out the butter pie crust and lay it down into a 9-inch deep dish pie pan (or use a store-bought crust). Trim the edges as desired and then cover them with foil (or use a pie shield).
  3. Combine. Using a stand mixer or electric mixer, combine ¾ cup (150 grams) of sugar and 2 tablespoons (15 grams) of flour.
  4. Mix. Mix in 1 cup (230 grams) of sour cream, 1 large egg (50 grams), 1½ teaspoons (7 milliliters) of lime juice, and ¼ teaspoon (1.5 grams) of salt at medium speed for about 5 minutes. Then, use a rubber spatula to carefully stir in 2½ cups (360 grams) of blackberries.

Bake & Add Topping

Process image 7 showing pie crust with filling about to be baked.
Process image 8 showing pie baked.
Process image 9 showing making topping.
Process image 10 showing making topping.
Process image 11 showing topping added to pie.
Process image 12 showing baked pie with topping.
  1. Bake. Transfer the pie filling to the prepared crust and then bake it in the oven at 400°F (205°C/Gas Mark 6) for 30 minutes.
  2. Prepare the topping. While the pie is baking, combine 6 tablespoons (45 grams) of flour, 4 tablespoons (48 grams) of sugar, and 3 tablespoons (42 grams) of butter in a small bowl by mashing it with a fork.
  3. Add. Take the pie out of the oven and sprinkle the butter mixture over the entire top. Return it to the oven and bake for an additional 10 minutes or until golden.
  4. Cool and serve. Remove the pie from the oven and take off the foil (or pie crust shield). Let it cool down to room temperature before slicing.

🍴 What To Serve With Sour Cream Blackberry Pie

French chantilly cream on whisk attachment with berries in background.
Tall image of vanilla nice cream with a spoon in the bowl and vanilla bean in background.

I like to add my homemade whipped cream or chantilly cream on top for an added level of sweetness! Some vanilla nice cream on the side is always delicious too. Enjoy!

💭 Angela's Tips & Recipe Notes

  • If using blackberries that are frozen, you need to thaw them completely and drain them super well. If you add extra moisture, the filling could be runny. 
  • You can use homemade all butter pie crust, my best pie dough, store-bought pie dough, or store-bought frozen crust. If using a frozen pie crust, you don't have to thaw it out baking. 
  • The butter for your topping needs to be very cold (straight from the fridge). This makes tasty chunks in your topping and keeps it from melting all over the top of the pie. 
  • Feel free to add chopped walnuts to your topping for a nice and tasty crunch!

>>>>See all of my recipes here<<<<

Wide image showing sour cream blackberry pie.

🥡 Storing

Wrap your cooled blackberry pie with plastic wrap and store your pie in your refrigerator for up to 3-5 days.

Freezing Sour Cream Blackberry Pie

Once cool, wrap your sour cream pie in both plastic wrap and aluminum foil. Enjoy within 3 months. When ready to serve, thaw it in the refrigerator overnight. For more information, take a look at my article on how to freeze fruit pie here! 

Tall image showing sour cream blackberry pie.

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📖 Recipe Card

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5 from 3 reviews

Sour Cream Blackberry Pie Recipe

My sour cream blackberry pie features a flaky crust, sweet blackberry filling, and an irresistibly delicious streusel topping! It is easy to make and ready to enjoy in under an hour! Not to mention, it freezes incredibly well, so go ahead and make 2 pies so you can save one for later!
Author | Angela Latimer
Servings: 8 servings
Calories: 343kcal
Prep 10 minutes minutes
Cooking 40 minutes minutes
Total Time 50 minutes minutes
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Ingredients
 

  • 1 butter pie crust (see recipe or use store-bought)

Filling

  • ¾ cup sugar
  • 2 tablespoon flour
  • 1 cup sour cream
  • 1 large egg
  • 1½ teaspoon lime juice
  • ¼ teaspoon salt
  • 2½ cups blackberries (fresh or thawed from frozen)

Topping

  • 6 tablespoon flour
  • 4 tablespoon sugar
  • 3 tablespoon butter (cold)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • Begin by preheating your oven to 400°F (205°C/Gas Mark 6).
  • Roll out 1 butter pie crust and lay it down into a 9-inch deep dish pie pan (or use a store-bought crust). Trim the edges as desired and then cover them with foil (or use a pie shield).
  • Using a stand mixer or electric mixer, combine ¾ cup sugar and 2 tablespoon flour.
  • Mix in 1 cup sour cream, 1 large egg, 1½ teaspoon lime juice, and ¼ teaspoon salt at medium speed for about 5 minutes. Then, use a rubber spatula to carefully stir in 2½ cups blackberries.
  • Transfer the pie filling to the prepared crust and then bake it in the oven at 400°F (205°C/Gas Mark 6) for 30 minutes.
  • While the pie is baking, combine 6 tablespoon flour, 4 tablespoon sugar, and 3 tablespoon butter in a small bowl by mashing it with a fork.
  • Take the pie out of the oven and sprinkle the butter mixture over the entire top. Return it to the oven and bake for an additional 10 minutes, or until golden.
  • Remove the pie from the oven and take off the foil (or pie crust shield). Let it cool down to room temperature before slicing.

Notes

  • If using blackberries that are frozen, you need to thaw them completely and drain them extremely well. If you add extra moisture, the filling could be runny. 
  • You can use homemade all butter pie crust, my best pie dough, store-bought pie dough, or store-bought frozen crust. If using a frozen pie crust, you don't have to thaw it out baking. 
  • The butter for your topping needs to be very cold (straight from the fridge). This makes tasty chunks in your topping and keeps it from melting all over the top of the pie. 
  • Feel free to add chopped walnuts to your topping for a nice and tasty crunch!
  • To store: Cover the cooled blackberry pie with some plastic wrap and store it in the refrigerator for 3-5 days. 
  • To freeze: Once cool, wrap your sour cream pie in both plastic wrap and aluminum foil. It can be frozen for up to 3 months. When ready to serve, thaw it in the refrigerator overnight.  Check out my guide on how to freeze fruit pie here. 

Nutrition

Calories: 343kcal (17%) | Carbohydrates: 46g (15%) | Protein: 4g (8%) | Fat: 16g (25%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 52mg (17%) | Sodium: 212mg (9%) | Potassium: 149mg (4%) | Fiber: 3g (13%) | Sugar: 28g (31%) | Vitamin A: 441IU (9%) | Vitamin C: 10mg (12%) | Calcium: 52mg (5%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dessert, Dessert Recipes, Fruit Desserts, Pie Recipes
Cuisine American
« What To Serve With Fish & Chips
Chocolate Chess Pie »

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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