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Blackberry Cream Pie

Blackberry Cream Pie is a great way to indulge in dessert while still getting your fill of summer fruit. This is a simple pie that you can have with your favorite yogurt or whipped topping. Try throwing some blueberries in too!

Preparation Time15 min

Cooking Time45 min


  • 1 cup sugar
  • 2/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 cups fresh or frozen blackberries, thawed if frozen
  • 1 unbaked 9-inch pastry shell
  • 1/3 cup all-purpose flour
  • 1/3 cup firmly packed brown sugar
  • 1/4 cup chopped toasted pecans
  • 3 tablespoons softened butter
  • whipped cream
  • fresh whole berries (opt)


  1. Preheat oven to 400 degrees F. Mix together sugar, 1/3 cup flour, eggs, sour cream and vanilla. Blend until smooth.
  2. Gently fold in blackberries. Spoon mixture into pastry shell. Bake 30-35 minutes or until center is set.
  3. Combine remaining 1/3 cup flour, brown sugar, pecans and softened butter. Mix together well. Sprinkle over hot pie.
  4. Return pie to oven for 10 minutes or until golden brown. Remove from oven and cool on wire rack. Garnish with whipped cream and whole berries if desired.

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The recipe calls for 2/3 cup flour in the pie filling and 1/3 cup flour in the topping ingredient list. But then in the directions, it calls for only 1/3 c. flour in pie batter (filling) and 1/3 c. in topping. Where did the other 1/3 c. go?


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