Blackberry & Sour Cream Pie

Blackberry Fruits

Blackberry Fruits

by Cat, Sept 2008 (photo, right, from Wikimedia Commons)

Includes: 1. Blackberry & Sour Cream Pie (9″ and 10″ pie versions)

See also: 1. Peach & Berry Lattice Top Pie; 2. Berry Lattice Top Pie;  3. Peach and Yogurt Custard Pie; 4. Fruit Kuchens (German Fruit Tart with Custard)5. Pie & Tart Crusts, Pastry6. Pies, Tarts, Turnovers

This is a classic pie, sometimes called “Blackberry Swirl”, that I’d not heard of until I saw the recipe in BHG magazine.  When I lived in Oregon, marionberries were in abundance and I would have loved to try them in this pie.

In some ways, this pie resembles Fruit Kuchens (German Fruit Tart with Custard) that I dearly love.

You can use other berries – raspberries, loganberries, blueberries – or a mix of berries in this pie. Stone fruits like peaches or apricots would also be good.

Blackberry & Sour Cream Pie

This recipe, adapted from Better Homes & Gardens September 2008 magazine (1), can be made with blueberries, raspberries, or a mix of the three, if desired.  A crumb crust works best, but you can also use regular pie dough for a one-crust pie.

I like to make this in my 10 quiche pan, which requires a larger crust, and use a bit more berries to fill the larger shell. I also prefer to use marion berries (State berry of Oregon), which are not as seedy as other blackberries.

Use real Sour Cream, or Crème Fraiche for this pie – avoid ‘fat free sour cream’ which is an absurdity. About sugar: if it doesn’t say “sugar cane” on the package, it is made from sugar beets, which are likely GMO.

Ingredients & Equipment for 9″ pie:

Ingredients for 10″ pie (quiche pan):


  1. Preheat oven to 375°F.  If using frozen berries, allow them to stand at room temperature for 15 minutes. If using stevia, toss it with the berries to distribute the stevia evenly.
  2. Prepare pastry; if using crumb crust, press into pie pan.  Bake as instructed for pre-baked crumb crust.  If using regular pastry, line with waxed paper and fill with dried beans.  Bake 8 minutes.  Remove beans and waxed paper, and bake about 4 minutes more, until lightly browned. Remove and let cool a bit.
  3. Combine sour cream, sugar or honey, flour and salt in bowl.  Add berries and stir gently to combine.  Spoon into pre-baked crust.
  4. Cover edge of pie with foil.  Increase oven to 475°F; bake 25 minutes (50 minutes if using frozen berries). Remove foil and bake 20 minutes more, or until filling is bubbly and appears set.  Cool on wire rack for 2 hours.  Serve, or cover and refrigerate.


  1. Better Homes & Gardens September 2008 magazine (

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