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, Pastry; 6. 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:
- Pastry: crumb or regular crust for 9″ single-crust pie (I use Yogurt Pie Crust II (spelt) or Pastry Sucrée (Rich Short Crust))
- 1 cup dairy sour cream
- ¾ cup white sugar (or ½ tsp stevia plus 1 Tbsp honey)
- 3 Tbsp unbleached white flour
- ⅛ tsp Unrefined sea salt
- 3 cups blackberries (about 16 oz)
- medium bowl (for pastry)
- large bowl
- 9″ pie pan
Ingredients for 10″ pie (quiche pan):
- Pastry: crumb or regular crust for 10″ single-crust pie (I use Yogurt Pie Crust II (spelt) or Pastry Sucrée (Rich Short Crust))
- 1 ¼ cup dairy sour cream
- ¾ cup plus 2 Tbsp white sugar (or ½ tsp stevia plus 1 ½ Tbsp honey)
- 3 Tbsp unbleached white flour
- ⅛ tsp Unrefined sea salt
- 3 ½ cups blackberries (about 18 oz)
Method:
- 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.
- 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.
- Combine sour cream, sugar or honey, flour and salt in bowl. Add berries and stir gently to combine. Spoon into pre-baked crust.
- 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.
References
- Better Homes & Gardens September 2008 magazine (bhg.com/recipe/pies/blackberry-swirl-pie)
