For The Glory Pie (Recipe)

Ingredients

1 9-inch unbaked pie shell

3/4 to 1 cup sugar

1 8-ounce carton dairy sour cream

3 tablespoons all-purpose flour

1/4 teaspoon salt

4 cups fresh blackberries

1/4 cup fine dry bread crumbs

2 tablespoons sugar

1 tablespoons butter or margarine, melted

Steps

1. Preheat the oven to 450°.

2. Line the bottom of a pastry-lined 9-inch pie plat with a double thickness of foil.  Bake in the 450° oven for 5 minutes.  Remove the foil and bake for 5 minutes more.  Remove the pie shell from the oven and cool slightly.  Reduce the oven temperature to 375°.

3. Meanwhile in a small bowl, stir together the 3/4 to 1 cup sugar, the sour cream, flour and salt until combined.  Set aside.

4. Place the blackberries in the prebaked pastry shell.  Spread the sour cream mixture evenly over the berries.

5. In a small bowl, stir together the bread crumbs, the 2 tablespoons sugar and the melted butter or margarine.  Sprinkle the bread crumb mixture on top of the sour cream mixture.

6. Cover the edge of the pie with foil and bake in the 375° oven for 25 minutes.  Remove the foil.  Bake for 20 to 25 minutes.  Remove the foil.  Bake for 20 to 25 minutes more until the top of the pie is golden and the berry mixture bubbles slightly.

Tips:

Use fresh blackberries for this recipe; frozen berries don't work well because they release too much juice as they thaw.  However, you could substitute other fresh berries like blueberries or raspberries.

Fine dry bread crumbs are easy to make.  For 1/4 cup of crumbs, place one slice of dried or lightly toasted bread in plastic and crush it with a rolling pin.

Pie crust edges are usually fluted by pressing the dough with the forefinger of one hand against the thumb and forefinger of the other hand.  To make a rope-shaped edge, press the dough between the thumb and bent forefinger.

An easy way to cover just the edge of the pie with foil is to cut a large circle out of the center of a 12-inch square of foil.