Creamy Blackberry Pie
Creamy Blackberry Pie features fresh blackberries in a rich, custard-like filling, perfect for summer gatherings and fruit lovers seeking a sweet, tangy dessert.
Ingredients
Instructions
- Place blackberries in the unbaked pastry shell.
- Combine 1 cup sugar, 1/3 cup flour, and salt in a large bowl.
- Add eggs and sour cream, stirring until blended.
- Spoon the mixture over the blackberries in the pastry shell.
Tips & Substitutions
For a thicker filling, consider using cornstarch instead of flour. If fresh blackberries are unavailable, frozen ones can work as well—just thaw and drain excess liquid before using. Adding a tablespoon of lemon juice enhances the flavor. You can also add a pinch of cinnamon for warmth, complementing the pie perfectly. This recipe can be adapted for other berries too, like raspberries or blueberries, from American recipes.
Serving Suggestions
Serve this creamy blackberry pie with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent touch. It pairs beautifully with Raspberry-Cranberry Salad for a refreshing contrast. For a complete dessert spread, consider serving it alongside Coconutty Chocolate Cheesecake Bars for a delightful variety.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, to keep it fresh for up to 3 days. To reheat, place slices in the microwave for about 20-30 seconds or warm in a 350°F oven for 10-15 minutes until heated through. Enjoy it warm or chilled, as both are delightful.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Blackberry Pie contains roughly 510 calories, with 8g protein, 65g carbohydrates, and 26g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 2254mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blackberries instead of fresh?
Yes, you can use frozen blackberries in this recipe. Be sure to thaw them completely and drain any excess liquid before placing them in the pastry shell to avoid a soggy pie. The flavor will still be delicious, and it’s a great way to enjoy this dessert year-round.
How can I make the pie crust from scratch?
To make a homemade pie crust, combine 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 cup unsalted butter in a bowl. Cut the butter into the flour until it resembles coarse crumbs, then add 3-4 tablespoons of cold water until the dough comes together. Chill for 30 minutes before rolling it out.
What can I do if my pie filling is too runny?
If your pie filling is too runny, you can add a tablespoon of cornstarch mixed with a little water to the filling before baking. This will help thicken the mixture as it cooks. Alternatively, you can bake the pie a bit longer to allow more moisture to evaporate, ensuring a firmer filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).