I found this recipe in a magazine in 1999 and it gave me another kind of pie to make with the wild blackberries that we had all over our back yard.  My favorite farm market, Blooms & Berries in Loveland, Ohio, had some beautiful big blackberries for sale this week.  They aren’t as tart as our wild ones were, so I reduced the sugar to compensate.  It makes a great pie for the Fourth of July or any other summer holiday – truly glorious.


  • Pastry for 9″ single crust pie (click here for my favorite pie crust recipe)
  • 4 cups blackberries
  • 1/2 to 3/4 cup granulated sugar (depending on how tart the berries are)
  • 1 cup sour cream
  • 3 Tblsp. all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup fine dry bread crumbs
  • 2 Tblsp. granulated sugar
  • 1 Tblsp butter, melted

Preheat oven to 450 degrees F

Cover the pie shell loosely with aluminum foil and bake for 5 minutes @ 450 degrees F.

Remove foil and bake for another 5 minutes.  Place on rack to cool.

Set oven to 375 degrees F

Rinse and drain blackberries.

In a small bowl, mix together 1/2 to 3/4 cup granulated sugar, sour cream, flour and salt.  Set aside.

In another small bowl, mix together the bread crumbs, 2 Tblsp. of sugar and melted butter.  Set aside.

Place the rinsed and drained blackberries in the baked pie shell.

Cover berries with the sour cream mixture.

Sprinkle the bread crumb mixture on top.

Bake @ 375 degrees F for approximately 45 minutes.

Cool on a wire rack.

Makes one 9″ pie – 6-8 servings 

This pie is all about the berries – the filling is about 2″ high.  The flavor of the blackberries seems to intensify the next day.  The pie can be warmed in a 350 degree F oven for about 10 minutes.