The first time I made this blackberry sour cream pie, I unknowingly bought way too many blackberries, so I decided to just go ahead and make two pies. Oh my goodness! I’m so glad I did, because both of them were gone within 24 hours. I do have three hungry boys to feed (four if you count my husband), but still, I think that’s some kind of record.
Honestly, when my oldest son chose this pie for dessert one weekend, I wasn’t all that excited about it. It just didn’t look like much of a pie to me. And the short and strange ingredient list had me worried too. I should know by now that my kids have quite a knack for choosing delicious recipes, and this pie was no exception.
To say we all loved it would be an understatement. And it was so easy! I know blackberry pie might not be a long-standing tradition on the Thanksgiving table, but I am definitely adding it to our menu. Sometimes, you just need to start new traditions!
*Note: You can use fresh or frozen blackberries, but the cooking times are quite different, so be sure to make note of that in the recipe. I used frozen berries and a Marie Callender frozen pie crust.