Blackberry Sour Cream Pie
Sweetened sour cream swirls around sweet blackberries in this delightful Blackberry Sour Cream Pie with a quick crumble topping. This pie is so good and easy to make.
Pie is always a popular dessert including our Meyer Lemon Pie, Upside Down Apple Pecan Pie and my personal favorite Chocolate Peanut Butter Pie. If you like our blueberry pie recipe, you’ll love these.
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Blackberry Sour Cream Pie
I love when I stumble across old recipes that make my mind flood with old childhood memories. As I was looking through an old recipe box, I came across my grandma’s blackberry sour cream pie recipe and I knew I had to make it immediately.
This old classic recipe might not have all the frills of other pies out there, but you will love the combination of these simple yet delicious ingredients. Juicy fresh blackberries, creamy, luscious sour cream, and a crumb topping you will die for is all you need for the pie filling of your dreams.
Bake it all into a crispy and flaky pie crust and watch people rush over with forks in hand!
What is Sour Cream Pie?
If the sour cream in the name of this blackberry pie startles you, don’t let it! The sour cream in this recipe adds a creamy texture and a slightly tangy flavor to tone down the pie and make it that perfect, not overly sweet dessert we all love. You know, those desserts where you can go back for seconds and not feel sick to your stomach, those are the best, right?!
That’s exactly what this blackberry sour cream pie brings to the table. You don’t actually taste the sour cream, so even if you usually forego sour cream on your savory recipes, you’ll still love this recipe.
Choose The Best Pie Crust For Your Sour Cream Pie
Pre-made refrigerated pie dough: I love the refrigerated pie dough. It’s already premade and rolled up and you simply just have to let it come to room temperature, then roll it out onto a flat surface and you’re good to go! My personal favorite is the Pillsbury Pie Crust Dough (mostly because a box comes in two so you have a backup if you mess up the first one).
Pie crust mix: A box mix can be a great way to still save some time, but get closer to that authentic homemade pie crust flavor. You can find a mix in the baking aisle at your grocery store. Most big brands like Betty Crocker, Jiffy, and Krusteaz sell their own mixes, so it shouldn’t be too hard to find one.
Homemade pie crust: If you really want to try to make this pie as authentic as possible, and really put your baking skills to the test, try making your own pie crust from scratch. For a quick and simple pie crust recipe check out my guide on How To Make A Pie Crust.
How To Make A Bakery Style Sour Cream Pie
(full printable recipe at the end of this post)
After you’ve chosen your pie crust of choice, it’s time to get down to the fun part, making the filling and assembling the pie! Whipping up this blackberry pie is almost as easy as digging in. Once you’re over the hump of what crust to buy/make you’ve passed the hardest part, and it’s just smooth sailing from here on out.
Just preheat your oven and use a small bowl to combine sugar, sour cream, flour, and salt. Then, place the blackberries in the unbaked pie shell and spread the sour cream mixture over berries.
Then mix some bread crumbs and a little sugar in another small bowl and add melted butter and stir until combined and crumbly. Lastly, sprinkle crumbs over top of the pie and bake. Let cool for at least 10 minutes, and enjoy!
Secrets For Making The Most Amazing Sour Cream Pie
- Cover the pie crust: I usually cover the edges of my pie crust with foil during the first 30 minutes of baking to keep it from burning, then remove the foil for the last 10-15.
- Crimp the edges: For an elevated look to the crust, trying crimping the edges before placing in your filling. To do this you will use the index finger of your hand to push the dough between the thumb and index finger of your outside hand to form a U or V shape. Then, continue the same motion all around the pie plate, spacing your flutes about an inch apart. If you need some visuals, check out this video on how to crimp a pie crust.
- Use fresh or frozen blackberries: Since it’s summer and good quality fresh berries are of abundance, I used fresh berries for the pie. I also like using fresh for the convenience of not having to do any extra prep. With that being said, you could also use frozen fruit as long as you let the berries thaw completely, rinse, and drain all juices before using in the recipe.
Enjoy Summer With More Fruit Dessert Recipes
Strawberries and Cream Magic Bars – Made with fresh glazed strawberries and a sweet cream cheese layer with a Golden Oreo cookie crust! Chill for a tasty summer dessert!
Cherry Oreo Icebox Cake – No-bake icebox cakes are the perfect summer dessert. This cake has dark chocolate Oreos and no-bake cherry cheesecake layered in a pan.
Easy Meyer Lemon Pie – Packs a ton of sweet lemon flavor with a fluffy texture. A simple homemade dessert perfect for spring. The pie is not overly sweet and has plenty of citrus love all the way through to the homemade whipped cream on top!
Pound Cake and Berry Campfire Skillet – Need an easy camping dessert? It doesn’t get easier than this Pound Cake and Berry Campfire Skillet Dessert. Just a few simple ingredients and dessert is served.
Brown Sugar Roasted Peach Frozen Custard – If you’re braving the hot, summer weather right now, and could use a quick, cool summer treat, this is a great recipe. Combine the signs of summer into a delicious creamy roasted peach frozen custard.
Bananas Foster Upside-Down Cake – Made with fresh bananas, a rum-laced brown sugar topping, crunchy pecans, and a tender cake underneath. Less than 10 minutes to assemble and in the oven, it goes!
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- one 9-inch unbaked pie shell (I use frozen crust or refrigerated or make from scratch)
- 1 cup sour cream
- 1 cup + 2 tablespoons sugar (separated)
- 5 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 4 cups fresh blackberries
- 1/4 cup bread crumbs
- 1 tablespoon melted butter
- Preheat oven to 375° F
- Using a small bowl, combine 1 cup of sugar, sour cream, flour and salt.
- Place blackberries in unbaked pie shell and spread sour cream mixture over berries.
- Mix bread crumbs and 2 tablespoons of sugar in another small bowl. Add melted butter and stir until combined and crumbly.
- Sprinkle crumbs over top of pie and bake for 40-45 minutes.
I usually cover the edges of my pie crust with foil during the first 30 minutes of baking to keep it from burning, then remove the foil for the last 10-15.
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