Blackberry Cream Pie (Finalist)
Submitted by Leona Sensenig, Coles-Moultrie Electric Cooperative
Servings 8
Calories 342kcal
Ingredients
Crust:
- 1-1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup lard
- 1/2 teaspoon vinegar
- 5 tablespoons water chilled
Filling:
- 2 cups blackberries
- 2/3 cup evaporated cane sugar
- 3 tablespoons cornstarch
- 1 cup heavy whipping cream
- 1 cup sour cream
Instructions
- Preheat oven to 400 F.
- For the crust, combine flour and salt. Cut in lard until the mixture resembles coarse crumbs. Add vinegar and water. Stir gently with a spoon, pressing dough together into a ball. Do not overmix.
- Dump onto a floured surface and knead lightly to get it into a smooth ball. Roll out into a circle a little bigger than a 9-inch pie pan. Transfer to pie pan and press it gently against the sides. Use a knife to trim excess dough and crimp the edges.
- Place berries into unbaked pie crust. The bottom should be covered.
- In a small bowl, whisk together sugar and cornstarch. In a medium bowl, whisk together cream and sour cream, until smooth. Whisk in sugar/cornstarch mixture. Pour over fruit.
- Bake for 30 minutes or until set. Cool on a wire rack and chill in the refrigerator before serving.
Notes
Nutrition information: 342 calories; 13.8g fat; 163mg sodium; 50.6g carbohydrates; 2.8g protein.