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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe was featured in an email today from Gooseberry Patch. I love berries and cream together, and this recipe from Summer in the Country cookbook calls for either blueberries or raspberries. You could easily substitute strawberries, blackberries, or create your own delicious mix of berries too! - Jo Ann Ingredients:
3 cups blueberries (or any berries of your choice) or 3 cups raspberries (or any berries of your choice) |
1 (9 inch) pie crusts |
1 cup sugar |
1/3 cup all-purpose flour |
1/8 teaspoon salt |
2 eggs, beaten |
1/2 cup sour cream |
1/2 cup sugar |
1/2 cup all-purpose flour |
1/4 cup butter |
Directions:
1. Preheat oven to 350 degrees.
2. Place berries in unbaked pie crust; set aside.
3. Combine sugar, flour and salt.
4. In a separate bowl, beat eggs and sour cream together; add to flour mixture. Spoon over berries.
5. Combine all of the topping ingredients until crumbly.
6. Sprinkle topping over pie and bake for 50 to 55 minutes.
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