Description
This delightful Sour Cream Berry Pie combines the tartness of fresh berries with a creamy sour cream custard filling, topped with a crunchy cinnamon oat crumble. Baked in a flaky pie crust, it offers a perfect balance of sweet and tangy flavors along with a variety of textures, making it an ideal dessert for berry lovers and a beautiful addition to any table.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust (store-bought or homemade)
Berry Filling
- 3 cups berries (mixed fresh or frozen)
- 1 teaspoon lemon juice
Topping
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 2 tablespoons quick oats
- 1/4 cup cold butter
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
Custard Filling
- 2 large eggs
- 1/2 cup full-fat sour cream
- 1/2 teaspoon vanilla or almond extract
- 3/4 – 1 cup granulated sugar (adjust according to personal preference and berries used)
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
Instructions
- Prep: Preheat your oven to 350°F (177°C). If you’re using a homemade pie crust, place it in a greased 9-inch pie plate to prevent sticking.
- Make the Topping: Combine the light brown sugar, all-purpose flour, quick oats, cold butter, ground cinnamon, and salt until the mixture becomes crumbly. Cover this topping and refrigerate until you’re ready to use it.
- Prepare the Filling: Mix the berries with lemon juice and carefully place the mixture into the unbaked pie crust. Set it aside for now.
- Make the Custard: In a large bowl, beat the eggs, sour cream, and your choice of vanilla or almond extract on low speed. Gradually add in the granulated sugar, flour, and salt, beating until the mixture is smooth. Tap the bowl gently on the counter a few times to release any large air bubbles, then pour the custard evenly over the berries in the pie crust.
- Add the Topping and Bake: Sprinkle the chilled crumb topping evenly over the pie. Bake in the preheated oven for 50 to 55 minutes. To prevent the crust edges from burning, cover them with a pie shield, and after about 40 minutes, if the topping brown too quickly, cover the top with foil.
- Cool and Serve: Allow the pie to cool completely on a wire rack before slicing to help the custard set for clean slices and optimal flavor.
Notes
- Adjust granulated sugar amount based on the sweetness of the berries and your personal preference.
- Use mixed berries like blueberries, raspberries, and blackberries for a more complex flavor.
- Chilling the crumb topping helps prevent it from melting too quickly in the oven, preserving its texture.
- Covering the crust edges prevents over-browning and keeps the crust tender.
- Allowing the pie to cool completely helps the custard filling to firm up for easier slicing.
