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.