There's a running joke in my family that every memory revolves around food. Family vacations, lifetime events and milestones: I could tell you what we ate the Christmas we spent in Rome, for breakfast when I was young, even what we had at my grandfather's funeral (mostly ham, why does everyone bring ham?). We can spend hours revisiting meals, dishes, and ingredients, the way I imagine other families talk about, I don't know, sports or something. Much to the bemusement of anyone brought into the family- my brothers-in-law, for instance, for whom food has never been the focus of every story.
This pie has some especially strong food memories, because it's my dad's favorite pie. My mom has been making this for years- a decade at least, probably longer. Even when I was making this, Dad and I were talking about all the other times we've had the pie. Once he even asked for this instead of his birthday cake (as a December birthday, finding fresh blackberries is quite the present) and of course Mom obliged. We reminisced about the wild huckleberries we used to pick in Idaho, and the time Mom followed this recipe with the fruit of our laborious harvest.
This Father's Day, we're having blackberry sour cream pie to celebrate my dad. It's a simple pie, but as long as you make it with love, the results will be spectacular.
The pie will be extra delicious if you have a special helper.
4 c fresh blackberries
1 c sour cream
1 c sugar
3 T flour
1/4 t salt
1/2 c sugar
3/4 c flour
1/3 c butter, softened
Preheat your oven to 375.
Line your pie plate with your unbaked pie crust, then fill with the berries.
Whisk together the sour cream, 1 c sugar, 3 T flour, and salt. Pour over the berries.
Combine the 1/2 c sugar, 3/4 c flour, and 1/3 c softened butter with your fingers until crumbly. Cover the top of the pie with this mix. It will seem like a lot, but it will bake into the berries.
Bake on a sheet pan about 45-60 minutes. You want the juices to be bubbling profusely and the top to be nice and golden brown.
Let sit to chill at least 6 hours before cutting or the pie will be very soupy. Overnight is better.