Blackberry Crumb Pie
Yield
1 piePrep
10 minCook
50 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 8 | ounces |
sour cream
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 4 | cups |
blackberries
fresh |
|
| 9 | inch |
pie shell (9 inch)
unbaked |
|
| 1 | tablespoon |
sugar
|
|
| ¼ | cup |
bread crumbs
fine, dry |
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
butter
or margarine, |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 231.2 | ml/g |
sour cream
|
|
| 45 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 946 | ml |
blackberries
fresh |
|
| 9 | inch |
pie shell (9 inch)
unbaked |
|
| 15 | ml |
sugar
|
|
| 59 | ml |
bread crumbs
fine, dry |
|
| 15 | ml |
sugar
|
|
| 15 | ml |
butter
or margarine, |
|
Directions
Combine first 4 ingredients; stir well.
Place blackberries in unbaked pastry shell; sprinkle 1 tablespoon sugar over berries.
Spread sour cream mixture over berries. Combine breadcrumbs, 1 tablespoon sugar, and butter; sprinkle over top.
Bake at 375℉ (190℃) for 45 to 50 minutes.
