So to celebrate the release, I made a raspberry version of what has turned into my “good luck” pie. The original pie is a Blackberry Sour Cream Pie and I made it for the first time with two of my critique partners the weekend I found out I was going to have “the call” with my now agent. We were celebrating and being ever-so-hopeful and having a damn good time together. See? (There may have been a Manhattan or two and some Gilmore Girls watching involved too.)
Since then, I’ve made a few different versions of this pie, and while blackberry is still the usual favorite in my household (when I suggest pie, M always votes for it!) I decided to go with raspberry for this celebratory pie. The recipe I love is from Let’s Dish and it is amazing. I also used the remaining dough from the strawberry pie that I made a few weeks ago and had stored in the freezer.
- 1 recipe for a single crust pie, or 1 rolled refrigerated unbaked pie crust
- 1 cup sour cream
- 3/4 cup sugar
- 3 tablespoons flour
- 1/8 teaspoon salt
- 3 cups fresh blackberries or 1 (16-oz.) package frozen blackberries
- Preheat oven to 450 degrees.
- Let frozen berries stand at room temperature for 15 minutes.
- Meanwhile, prepare pastry and line 9-inch pie plate. Bake 8 minutes or until lightly browned. Cool on wire rack.
- Reduce oven temperature to 350 degrees.
- In a large bowl combine sour cream, sugar, flour, and salt.
- Add the raspberries (or blackberries) and stir gently to combine.
- Spoon filling into pre-baked crust. To prevent over-browning, cover edge of pie with foil.
- Bake for 20-25 minutes if using fresh berries, or 50 minutes if using frozen berries. Remove foil.
- Bake 15-20 minutes more or until filling is bubbly and appears set.