Do you know what today is?  It is Pi day.  I have done a blog about my famous Blackberry Pie in the past.  If you want the full directions for how to make the perfect pie, then click here, but don’t judge on the old format and photos from my blog……I did it 7 years ago when I was just beginning my blog/photography journey and I have come a long way.

Back in the day, we used to go to Marie Callender’s for their blueberry sour cream pie.  It was delicious and it was one of my husband’s favorite pies.  However, it has been quite a few years since there has been a Marie Callenders in Denver.  I love to bake and so I decided to take it upon myself to make an equally good pie.  Not to brag, but I think I came up with something even better.  My husband LOVES blackberries and therefore I decided to try blackberries instead of blueberries and that was the best idea ever!  This pie has become my signature pie and in a pie auction a few years ago, my pie went for the highest price at a whopping $400!

Until I was in late high school I didn’t even know you could buy pie crust at the store!  I just assumed everyone made it from scratch like my mom did.  Now it is funny when I tell people that I always make my own pie crust.  They seem shocked and amazed that I know how to make it from scratch.  There is a stigma that it takes too long and it is too difficult to make it from scratch.  But it is VERY easy and you can pronounce all of the ingredients.  I make almost everything from scratch but that is mostly because my kids have a lot of allergies and can’t always eat store bought things.

One thing that makes pie making 1oo times easier is this plastic mat from Tupperware.  It helps so that your crust doesn’t stick to the counter and it helps you make sure you roll out your crust to the correct size.  I don’t even know if Tupperware still makes these!  But I bed you can look on Amazon and find something similar.

Here is a quick run-down of the recipe.  If you want all of my secrets, then head to the link at the top of the page.  Let me know if you make this recipe and what you think of it.

Blackberry Sour Cream pie (by Lisa Lord)

1- pie crust (preferably homemade- see other blog for my pie crust recipe)
4 c. blackberries ( I also sometimes add a few other berries just to sweeten it up a bit)
1 c. flour
1/4 tsp. salt
1 1/4 c. sugar
1 1/2 c. sour cream (or a little more if it is too hard to work with)

Preheat oven to 450 Degrees.  Put crust in pie pan.  Add berries.  Mix together dry ingredients.  Slowly add sour cream until it forms a thick topping.  Spoon sour cream mixture over the top of the berries.  Sprinkle with granulated sugar (if desired).

Bake UNCOVERED for 10 minutes at 450.  Then reduce the temperature to 350 and bake for another 30 minutes.  I have always cooked it for this long and never changed it.  It is always done after 40 minutes.  No tricks, no guessing, no toothpick test.  Just take it out, let it cool for a bit and then EAT IT!  It is best when it is still warm.

Note:  I have tried this with frozen blackberries and it isn’t as good.  Gets too juicy and ruins the bottom crust, so fresh is always best.

Happy Pi day!  I hope you make your pie and eat it too!  Want more great homemade recipes?  Try out my allergy friendly gingersnap cookies or my famous egg-free chocolate chip cookies.