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Black Raspberry Sour Cream Pie

From "My Mom’s the Greatest Cook" by Lynne Zortman
/ Source: TODAY


  • 9 ” unbaked pie shell
  • 1/4 cup bread crumbs
  • 1 cup sugar
  • 2 Tbsp. sugar
  • 1 cup dairy sour cream
  • 1 Tbsp. melted butter
  • 5 Tbsp. flour
  • 4 cups black raspberries
  • 1/4 tsp. salt

DIRECTIONS Combine 1 cup sugar, dairy sour cream, flour and salt. Place black raspberries in unbaked pie shell and spread sour cream mixture over berries. Mix bread crumbs and 2 Tbsp. sugar together. Add melted butter and stir. Sprinkle crumbs over top of sour cream and berries. Bake at 375 degrees for 40 to 45 minutes.

TIP:I cover the edges of my pie crust with foil while baking the first 30 minutes, then remove foil for the last 10 to 15 minutes.