Friday, August 6, 2010

Berry Cream Cheese/ Sour Cream Pie

By: Barb Dahl



¼ C sugar

1 tsp Cinnamon

½ tsp salt

11 Tbsp real butter

2-3 Tbsp water


3 containers of any berry (blueberries you will need 3 pints because they are smaller)

8 oz sour cream

4 oz cream cheese

1 large egg

¾ C brown sugar

¼ C flour

1 tsp vanilla


¼ C flour

¼ C sugar

5 graham crackers

3 Tbsp butter



Combine first 4 ingredients cut in butter until pea size lumps form. Add water until evenly moist, press into a ball & refrigerate 1 hour. Roll out in between wax paper, put into 9 inch deep dish pan, pinch sides & trim excess. NOTE: crust will be thick (about ¼ in or so.)


Place washed berries into pie crust then make filling. Combine all ingredients & stir until smooth & pour over berries.


Combine all ingredients until crumbly & put on top of pie.


Bake pie at 450 for 10 min. Take pie out of oven & reduce heat to 350. Cover pie crust with crust protector or tin foil. Bake at 350 for another 35-40 min. Remove from oven & let cool before serving.

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