Description
This luscious Sour Cream Berry Pie combines the tartness of fresh berries with a creamy custard filling and a crumbly, buttery topping. Perfectly baked to a golden brown in a flaky pie crust, this dessert balances sweet and tangy flavors, making it a delightful treat for berry lovers.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust (store-bought or homemade)
Berry Filling
- 3 cups berries
- 1 teaspoon lemon juice
Topping
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 2 tablespoons quick oats
- 1/4 cup cold butter
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
Custard Filling
- 2 large eggs
- 1/2 cup full-fat sour cream
- 1/2 teaspoon vanilla or almond extract
- 3/4 – 1 cup granulated sugar (adjust according to berry sweetness)
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
Instructions
- Prep: Preheat your oven to 350°F (175°C). If making a homemade crust, place it into a greased 9-inch pie plate to prepare for filling.
- Prepare Topping: In a bowl, combine the light brown sugar, flour, quick oats, cold butter, ground cinnamon, and salt. Mix together until the mixture becomes crumbly. Cover this topping and refrigerate it until you’re ready to use it.
- Mix Berry Filling: Toss the 3 cups of berries with 1 teaspoon of lemon juice and transfer the mixture into the unbaked pie crust. Set this aside while preparing the custard filling.
- Make Custard Filling: In a large mixing bowl, beat the eggs, sour cream, and vanilla or almond extract on low speed until combined. Gradually beat in the granulated sugar, flour, and salt until the custard is smooth. Tap the bowl gently on the counter a few times to release any large air bubbles, then pour this custard evenly over the berries in the pie crust.
- Add Topping and Bake: Retrieve the chilled crumb topping from the refrigerator and sprinkle it evenly over the pie. Place the pie in the oven and bake at 350°F for 50 to 55 minutes. To prevent the edges of the crust from burning, cover them with a pie shield. If the topping or crust starts browning too quickly after about 40 minutes, tent the pie loosely with foil to protect it.
- Cool and Serve: Once baked, remove the pie from the oven and place it on a wire rack to cool completely. Allow the pie to set before slicing and serving to ensure clean, firm slices.
Notes
- Adjust the amount of granulated sugar in the custard based on the sweetness of the berries used.
- Using cold butter for the topping helps achieve a crumbly texture.
- To keep the crust edges from overbaking, cover them early or use a pie shield from the start.
- This pie can be served slightly warm or at room temperature; refrigeration is optional but recommended for leftovers.
- For best results, use a mix of berries like blueberries, raspberries, and blackberries.
