Berry Sour Cream Pie – a delicious recipe with Pie Crust, Sour Cream, Sugar, Eggs, Salt, Blackberry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F.
2
Unroll the pie crust and place it in ungreased 9 inch pie pan.
3
Make sour cream filling. In a bowl, combine 1 cup sour cream, 1/4 cup of sugar, 2 eggs and dash salt. Mix well. Then pour into the crust. Bake for 35-40 minutes.
4
In the mean time, make berry filling. In a sauce pan, put 1/2 cup of sugar and 1/2 cup of water. Heat over medium heat. When sugar is melted, add blackberry and raspberry and cook for 5 minutes.
5
In a small bowl, combine 1 tablespoon of corn starch and 1 tablespoon of water. Mix well. Then add to the sauce pan. Simmer until thickens. Let cool.
6
When the sour cream filling is done, pour the berry filling on the sour cream filling. Chill in the refrigerator for 1-2 hours or until served.
347
kcal
Calories
16
g
Fat
44
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 crust Refrigerated Pie Crust (14.1 oz), 1 cup Sour Cream, 1/4 cup Sugar, 2 Eggs, and more.
Yes, Berry Sour Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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