Title: Creamy Blackberry Pie
Categories: Pie
Yield: 8 Servings

3 c Fresh blackberries
1 Unbaked 9-inch deep-dish
-pastry shell
1 c Sugar
1/3 c All-purpose flour
1/8 ts Salt
2 Eggs; beaten
1/2 c Commercial sour cream
1/2 c Sugar
1/2 c All-purpose flour
1/2 Stick butter or margarine
Additional blackberries
-(optional)
Fresh mint leaves (optional)

Place 3 cups blackberries in pastry shell. Combine 1 cup sugar, 1/3 cup
flour and salt. Add eggs and sour cream, stirring until blended. Spoon over
blackberries.

Combine 1/2 cup sugar and 1/2 cup flour; cut in butter with pastry blender
until mixture resembles coarse meal. Sprinkle evnely over sour cream
mixture. Bake at 350 degrees for 50-55 minutes or until lightly browned. If
desired, garnish with blackberries and mint leaves.

MAGAZINE ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.