Mixed Berry Cream Pie
Makes 1 (9-inch) pie; 8 servings. Recipe from “Baking Step by Step” by Better Homes and Gardens. Copyright © 2015 by Meredith Corp. Reprinted by permission of Houghton Mifflin Harcourt Publishing Co. All rights reserved. Note: Do not use more than 3 cups raspberries in the berry mixture. Because raspberries are very juicy, using more than 3 cups may make the crust soggy.
1 (9-inch) baked pastry shell
6 cups fresh blackberries, blueberries, and/or raspberries
1 cup sugar, divided
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 (8-ounce) carton dairy sour cream
3 tablespoons all-purpose flour
¼ tablespoon salt
½ cup fine dry bread crumbs
3 tablespoons packed brown sugar
2 tablespoons butter, melted
1. Preheat oven to 375 F.
2. Prepare baked pastry shell; set aside. In a large bowl toss berries with ¼ cup of the sugar, the 2 tablespoons flour, and lemon juice. Transfer berry mixture to baked pastry shell. In a medium bowl combine sour cream, the remaining ¾ cup sugar, the 3 tablespoons flour and salt. Spoon sour cream mixture over berry mixture in pie shell.
3. In a small bowl, combine bread crumbs, brown sugar and butter. Sprinkle crumb mixture evenly over sour cream mixture. To prevent overbrowning, cover edge of pie with foil. Place pie on a baking sheet. Bake in the preheated oven about 50 minutes. Cool on a wire rack. Chill at least 3 hours before serving.
Nutritional analysis per serving: 483 calories, 23 grams total fat (10 grams saturated fat), 47 milligrams cholesterol, 361 milligrams sodium, 62 grams carbohydrate, 7 grams fiber, 5 grams protein.