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!
Jump to:
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!
- 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
- Prep. Begin by preheating your oven to 400°F (205°C/Gas Mark 6).
- 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).
- Combine. Using a stand mixer or electric mixer, combine ¾ cup (150 grams) of sugar and 2 tablespoons (15 grams) of flour.
- 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
- 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.
- 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.
- 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.
- 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
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<<<<
🥡 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!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Sour Cream Blackberry Pie Recipe
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)
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.
Comments
No Comments