Blackberry swirl pie
1 Recipe Single-Crust Pie Pastry, or 1 rolled refrigerated unbaked pie crust (1/2 of a 15-oz. package)
1 8-oz. carton dairy sour cream
3/4 cup sugar
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3 tablespoons all-purpose flour
1/8 teaspoon salt
3 cups fresh blackberries or 1 (16-oz.) package frozen blackberries
Makes 8 servings.
Preheat oven to 450 degrees. Let frozen berries stand at room temperature for 15 minutes. Meanwhile, prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 minutes more or until lightly browned. Cool on wire rack. Reduce oven to 350 degrees.
In bowl combine sour cream, sugar, flour and salt. Add blackberries and gently stir to combine. Spoon into prebaked crust. To prevent overbrowning, cover edge of pie with foil. Bake 25 minutes (50 minutes for frozen berries). Remove foil. Bake 20 minutes more or until filling is bubbly and appears set.
Cool on wire rack for 2 hours. Serve or cover and refrigerate.
Nutritional information per serving: 311 cal, 14 g fat (6 g sat. fat), 12 mg cholesterol, 125 mg sodium, 42 g carbohydrates, 3 g fiber, 4 g protein.