Berry Cream Cheese/ Sour Cream Pie

By: Barb Dahl

Ingredients:

Crust-

¼ C sugar

1 tsp Cinnamon

½ tsp salt

11 Tbsp real butter

2-3 Tbsp water

Filling-

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

Topping-

¼ C flour

¼ C sugar

5 graham crackers

3 Tbsp butter

Directions:

Crust-

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.)

Filling-

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

Topping-

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

Bake-

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.