Blackberry Pie is one of  the more  wonderful things in life. And ever since my mother-in-law was generous enough to share this gem of a recipe with me there has been no looking back!

Blackberry Pie Season

This blackberry pie recipe has been made again and again in our home. It makes blackberry season extra sweet, though I make it any time of year I can find fresh blackberries.

This pie is also fantastic in individual portions! I use ramekins and portion up the pie dough and roll it out, leaving enough excess to fold back over the filling. Then fit the ramekins with the dough and fill with berries (which are even sweeter when picked by helpful little hands). Top with a couple spoonfuls of the sour cream mixture and a grate of lemon zest. Yum.

Blackberry Pie Filling

5 to 7 Cups Blackberries

1 Cup Sour Cream

1 Cup Sugar

1/4 Cup Flour

Zest of 1 Lemon

Pie Crust (this is my favourite recipe, shared here for my mother-in-law’s Homemade Pie Dough)

Directions:

Make pie dough.

Place into pie plate.

Fill with berries.

Combine sour cream, sugar and flour in bowl.

Pour sour cream mixture over berries.

Grate lemon zest on top.

Fold in edges of pie to form a hole in the middle.

Bake at 400 degrees for 45 – 50 minutes until nicely browned, and juices bubbling. Cover with foil if browning too quickly. Place a cookie sheet under the pie plate to catch any juices.

Allow to rest at least 30 minutes before serving. Can be served warm or at room temperature. Store leftovers covered, preferably in the fridge.

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Blackberry Pie

The best blackberry pie recipe!

Course Dessert

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 30 minutes

Ingredients

• 5 to 7 Cups Blackberries
• 1 Cup Sour Cream
• 1 Cup Sugar
• 1/4 Cup Flour
• Zest of 1 Lemon

Instructions

1. Make pie dough.
2. Place into pie plate.
3. Fill with berries.
4. Combine sour cream, sugar and flour in bowl.
5. Pour sour cream mixture over berries.
6. Grate lemon zest on top.
7. Fold in edges of pie to form a hole in the middle.
8. Bake at 400 degrees for 45 – 50 minutes until nicely browned, and juices bubbling. Cover with foil if browning too quickly. Place a cookie sheet under the pie plate to catch any juices.
9. Allow to rest at least 30 minutes before serving. Can be served warm or at room temperature. Store leftovers covered, preferably in the fridge.

More Pie?!

How about some Peach Pie?!

Or some Old Fashioned Buttermilk Pie?!

Or more blackberries in Blackberry Cinnamon Buns?!