The season’s bounty of our fresh berries takes center stage in this wonderfully bright dessert from King Arthur Flour. Select your favorite combination of fruits and “bumble” them into your perfect filling, then surround them with this flaky, one-piece crust for the perfect summer treat.Continue reading
Nothing says ‘the heat of the summer’ better than a berry pie! We have so many locally grown berries to choose from so no need to make just one! This great recipe from Lisi of Lisi’s Luscious Desserts combines a creamy tart sour cream filling with sweetened cooked blackberries and an awesome graham crust. This pie is easy since it’s really just like a cheese cake baked in a pie plate. No dough to roll out and the custard easily bakes in the oven without any trouble. It is impressive looking with beautiful purple hues and lovely in its varied texture. As Lisi would say, enjoy!
Blackberry Sour Cream Pie
Graham Cracker Crust
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
2-3 pinches kosher salt
1/2 cup (one stick) melted unsalted butter
Sour Cream Custard Layer
1 1/2 cups sour cream
1/2 cup minus
2 tablespoons sugar
1 1/2 teaspoons vanilla extract
3/4 teaspoon kosher salt
1/2 cup minus 2 tablespoons sugar
1/2 cup water
2 cups fresh or frozen blackberries (do not thaw frozen blackberries)
1 tablespoon cornstarch
1 tablespoon water
Preheat oven to 325 degrees. Make the graham cracker crust. Place the crumbs, sugar and salt in a small bowl and add the melted butter and mix to combine. Transfer crumb mixture to a 9 inch pie pan and press firmly into the pan – making sure to keep it even and smooth. Press the crumbs up the sides of the pan – to the top. Bake 8-10 minutes – until golden and firm. Set aside to cool completely. You can make this earlier in the day, or the day before you plan to bake the pie.)
Preheat the oven again to 325 degrees. In a medium bowl, whisk together the sour cream, sugar, eggs, vanilla extract and salt. Pour the mixture into the cooled pie shell and carefully place in the lower third or middle of the oven. (If you have too much custard, don’t overfill pie. You can place the extra in a ramekin – with some berries and bake in a water bath if you’d like an extra treat. Or just toss the extra if you have.) Bake for about 34-39 minutes – until the filling doesn’t have a liquidy jiggle when you shake it a bit. The custard should look set but wet. Remove from the oven and cool to room temp. You can also place in the refrigerator at the is point for several hours (if you choose) before adding the berry topping.
Berries next. In a medium saucepan, over medium high heat, boil the sugar and water, stirring a bit to help the sugar dissolve. Reduce the heat to low and and add the berries. Cook gently for about 5 minutes until they soften and some of the juice is released. In a small cup – mix together the cornstarch and water. Whisk well. Add to the berry mixture on stove – let boil gently for about a minute – until the topping is slightly thickened. Place in a shallow bowl (to speed up the cooling process) – and let sit and cool, stirring occasionally and very gently. Once cool, spoon the berry sauce and berries over the cooled custard spreading it all over the pie. Refrigerate for at least 2 hours, or overnight and slice and serve.