Oregon Blackberry Pie

Name: Oregon Blackberry Pie
Yield: Serves 8
Ingredients: 1/3 cup, ice water, plus extra as needed; 3 tablespoons, sour cream; 2 1/2 cups (12 1/2 ounces), all-purpose flour; 1 tablespoon, sugar; 1 teaspoon, salt; 16 tablespoons, unsalted butter, cut into 1/4-inch pieces and frozen for 15 minutes; 3/4 cup (5 1/4 ounces), sugar, plus 1 teaspoon for topping; 5 tablespoons (1 1/4 ounces), cornstarch; 1/4 teaspoon, salt; 20 ounces (4 cups), blackberries; 2 tablespoons, lemon juice; 2 tablespoons, unsalted butter, cut into 1/2-inch pieces; 1 , large egg, lightly beaten

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Appears in Cook's Country August/September 2016, Cook's Country TV

Desserts or Baked Goods

Fruit

Fruit Desserts

The hallmark of this summertime showstopper is the sturdy blackberry filling. But getting it right wasn’t as easy as pie.

SERVES8

TIME2 hours, plus 1 hour freezing, 1 hour chilling and 4 hours cooling

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WHY THIS RECIPE WORKS

The hallmark of Oregon blackberry pie is its sturdy filling: no soupy, oozy slices here. Cornstarch seamlessly thickens our version so it retains its shape without disrupting the texture or flavor (tasters found tapioca pearls distracting, ...

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