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Ingredients
- 1 x 9-inch unbaked pie shell
- 3/4 c. Sugar (up to 1)
- 1 ct (8-oz) dairy lowfat sour cream
- 3 Tbsp. All-purpose flour
- 1/4 tsp Salt
- 4 c. Fresh blackberries
- 1/4 c. Fine dry bread crumbs
- 2 Tbsp. Sugar
- 1 Tbsp. Butter
Directions
- Preheat the oven to 450F.
- Line the bottom of a pastry-lined 9-inch pie plate with a double thickness of foil. Bake in the 450F oven for 5 min. Remove the foil and bake for 5 min more. Remove the pie shell from the oven and cold slightly.
- Reduce the oven temperature to 375F.
- Meanwhile, in a small bowl stir together the 3/4 to 1 c. sugar, the lowfat sour cream, flour and salt till combined. Set aside.
- Place the blackberries in the prebaked pastry shell. Spread the lowfat sour cream mix proportionately over the berries.
- In a small bowl, stir together the bread crumbs, the 2 Tbsp. sugar and the melted butter. Sprinkle the bread crumb mix on top of the lowfat sour cream mix.
- Cover the edge of the pie with foil and bake in the 375F oven for 25 min. Remove the foil. Bake for 20 to 25 min more, or possibly till the top of the pie is golden brown and the berry mix bubbles slightly.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 821g | |
| Calories 1318 | |
| Calories from Fat 146 | 11% |
| Total Fat 16.78g | 21% |
| Saturated Fat 7.9g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1038mg | 43% |
| Potassium 1030mg | 29% |
| Total Carbs 289.49g | 77% |
| Dietary Fiber 32.2g | 107% |
| Sugars 215.47g | 144% |
| Protein 14.73g | 24% |
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