Enjoy a timeless family favorite: Blackberry Sour Cream Pie. This simple, old-fashioned pie combines juicy blackberries, smooth sour cream, and a crisp crumb topping in a flaky pie crust for a dessert that’s pleasantly tangy without being too sweet.
Pie lovers will recognize the comfort of classic recipes like this one. If you enjoy fruit-forward pies, this blackberry sour cream version is a satisfying, easy-to-make option that delivers bright berry flavor balanced by creamy tang and buttery crumbs.
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Blackberry Sour Cream Pie
Finding an old recipe can bring back the best memories. When I found my grandmother’s blackberry sour cream pie, I knew I had to remake it. It’s straightforward, comforting, and full of nostalgic flavor.
This pie highlights just a few quality ingredients: ripe blackberries, a creamy sour cream filling that adds gentle tang, and a buttery crumb topping. Baked in a flaky crust, it’s a crowd-pleasing dessert that invites seconds.
Bake until the crust is golden and the filling is set, then let the pie rest briefly before serving so slices hold together beautifully.
What is Sour Cream Pie?
The sour cream in this recipe gives the filling a silky texture and a gentle tang that balances the sweetness of the blackberries. It doesn’t taste overtly like sour cream; instead it smooths and brightens the overall flavor so the pie is rich but not cloying—perfect for enjoying more than one slice.
Because the sour cream blends into the filling, this is a great way to add creaminess without making the dessert overly sweet or heavy.
Choose The Best Pie Crust For Your Sour Cream Pie
Refrigerated pre-made dough: Convenient and reliable. Let it come to room temperature and roll as needed. Prefolded brands often include two crusts, which is handy.
Pie crust mix: Boxed mixes are a time-saving option that still yield a closer-to-homemade texture and flavor than some pre-made crusts.
Homemade crust: If you want the fullest homemade flavor and crispest texture, make your own crust from scratch. A basic pie crust recipe will work beautifully with this filling.
How To Make A Vintage Sour Cream Pie
Once you have a crust, the filling and assembly are quick and simple. Follow these basic steps for dependable results:
- Preheat the oven and whisk together sugar, sour cream, flour, and a pinch of salt in a small bowl.
- Arrange blackberries in the unbaked pie shell and spread the sour cream mixture over the berries.
- Mix bread crumbs with a little sugar, stir in melted butter until crumbly, then sprinkle the crumbs over the pie.
- Bake until the filling is set and the topping is golden. Cool for at least 10 minutes before slicing.
Secrets For Making The Best Sour Cream Pie
- Protect the crust: Cover the pie edges with foil for the first 30 minutes of baking to prevent overbrowning, then remove the foil for the last 10–15 minutes so the edges turn golden.
- Flute the edges: Crimping or fluting the crust edges gives the pie a neat, finished look. Press the dough between thumb and index finger around the rim to create consistent flutes.
- Fresh or frozen blackberries: Fresh berries are ideal in summer and require no thawing. If using frozen, thaw completely, rinse, and drain off excess juices before assembling so the filling isn’t watery.
More Fruit Dessert Recipes To Enjoy
Try other fruit-forward desserts for variety: fruit bars with cream cheese layers, no-bake icebox cakes, lemon pies, skillet berry desserts, or roasted peach frozen custard—each offers a different way to celebrate seasonal fruit.
Sweetened sour cream swirls around fresh blackberries in this easy Blackberry Sour Cream Pie with a quick crumb topping. It’s a simple, satisfying dessert that’s quick to assemble and bakes into a tender, memorable treat.
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If you try the pie, leave a review or share a photo—feedback helps others enjoy the recipe too.
Blackberry Sour Cream Pie
8 servings
10 minutes
40 minutes
50 minutes
Sweetened sour cream swirls around ripe blackberries in this easy Blackberry Sour Cream Pie with a simple crumble topping.
Ingredients
- one 9-inch unbaked pie shell (frozen, refrigerated, or homemade)
- 1 cup sour cream
- 1 cup + 2 tablespoons sugar (separated)
- 5 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 4 cups fresh blackberries
- 1/4 cup bread crumbs
- 1 tablespoon melted butter
Instructions
- Preheat oven to 375° F.
- In a small bowl combine 1 cup sugar, sour cream, flour, and salt.
- Place blackberries in the unbaked pie shell. Spread the sour cream mixture evenly over the berries.
- In another small bowl combine bread crumbs and 2 tablespoons sugar. Add melted butter and stir until crumbly; sprinkle over the pie.
- Bake 40–45 minutes, until filling is set and topping is golden. Cool at least 10 minutes before slicing.
Notes
I recommend covering the pie edges with foil for the first 30 minutes of baking to prevent overbrowning, then removing the foil for the final 10–15 minutes to allow the edges to brown.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 202Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 144mgCarbohydrates: 27gFiber: 5gSugar: 10gProtein: 4g
Nutrition information is estimated based on the ingredients and instructions provided and may vary depending on preparation and ingredient brands.
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Originally posted in July 2019. Updated in July 2024. No changes were made to the recipe.
