I love pies – I love making them, I love being able to try new ones and enjoy old favorites. So when I think of summer I often think in terms of pies, specifically fresh berry pies. I’ll be the first to admit that I’m a bit of a traditionalist when it comes to these pies – I like them with two standard crusts, as many berries and you can fit between them, sweetened with a bit of sugar and livened up with a splash of lemon juice. They are always great (even if I can’t get them to set up for the life of me). So when my boyfriend asked for a sourcream pie, I was skeptical. Turns out, it may replace traditional blackberry as my new favorite blackberry pie.
Note: The recipe may be a little skewed because I sort of made it up while I was cooking without doing a lot of measuring. So feel free to adjust things as you like.
1/2 box of graham crackers
1 cup sugar
1/2 cup butter
1 1/2 teaspoon cinnamon
1/2 cup oats
16 oz sour cream
1 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
3 tablespoons flour
3 tablespoons cornstarch
Berries – fresh blackberries if you can find them. I won’t bother telling you how many cups because it changes based on your pie dish. What I do is wash the berries and then fill up the pan to the desired depth. For this pie fill up the brim, then take out a handful or two (the sour cream takes up some room).
Putting it together:
1. Crush the graham crackers into powder.
2. Melt the butter
3. Stir in the pulverized crackers, sugar, and cinnamon. (Do not add the oats. I know they’re a listed ingredient but you have to wait).
4. Press 2/3 – 3/4 of the mixture into the pie pan, making sure to come up the sides to create a full crust. Using a fork to do this is very helpful.
5. Bake the crust at 375 for 10 min.
6. Add the oats to the remaining crumb mixture.
Stir together all the ingredients except the berries until well combined. Try to make sure that all the lumps from the flour and cornstarch are out.
Finishing the pie:
Once your crust is cooked, stir the berries into the sour cream mixture and pour into the pan. Sprinkle the top with the crumb/oat mixture. Bake at 375 for 35-40 minutes, until the edges are starting to get a little golden and the pie is fairly set (if you jiggle it only the center should move).
Cool and enjoy. My first batch, I filled the pie pan quite full of berries, so it made one fairly thin (standard I suppose, I just like deep dish) pie, and 5 mini ones in cupcake tins.