Blackberry Cream Pie is a fabulously sweet and tart summer pie in a flaky pie crust. It is wonderful served cold, warm, or at room temperature and is a delicious way to turn summer fresh blackberries into a dessert.
Make pie crust. Whisk flour and salt in a large bowl. Use a knife to cut shortening into chunks. Add to flour mixture and cut it in with a pastry blender or your fingers until there are no pieces larger than a pea.
Whisk together egg, vinegar, and 4 tablespoons of water in a small bowl. Add to flour and stir with a fork until a dough forms. Add another tablespoon of water, but only if dough will not hold together when you pick it up and squeeze it in your hands.
Divide dough into 2 pieces and shape into discs. Wrap in plastic wrap and refrigerate for 60 minutes to 24 hours.
Preheat oven to 375 degrees. On a lightly floured surface roll 1 piece of dough out to fit a 9-inch pie plate. Shape dough to fit pie plate, folding edges over and crimping the edges. Prick bottom and sides with a fork.
Bake for 20 minutes. Let cool.
Place blackberries in pie crust.
In a medium bowl, whisk together sour cream, 1 cup sugar, flour, salt, and egg. Pour mixtuer over blackberries.
Place butter and 2 tablespoons sugar in a small microwave safe bowl. Microwave on HIGH for 30 seconds. Stir to dissolve sugar. Stir in breadcrumbs and sprinkle mixture over pie.
Bake for 45 minutes or until filling is set. Let cool completely before slicing.
This recipe originally appeared on spicysouthernkitchen.com