Sour Cream Berry Pie

5 from 1 vote

Prep Time20

Cook Time55

Servings: servings

1 9-inch pie crust store-bought or homemade
3 cups berries one kind, or a mix - I often mix blueberries and raspberries! Strawberries need to be cut up and are a little juicier, just FYI
1 teaspoon lemon juice

2 large eggs
½ cup full-fat sour cream
½ teaspoon vanilla or almond extract
¾ - 1 cup granulated sugar adjust amount according to personal preference and berries used
⅓ cup all-purpose flour
⅛ teaspoon salt

Prep: Preheat oven to 350°F. If using homemade crust, place in greased 9-inch pie plate.
1 9-inch pie crust
Combine all topping ingredients until crumbly. Cover and refrigerate until ready to use.
½ cup light brown sugar, ½ cup all-purpose flour, 2 tablespoons quick oats, ¼ cup cold butter, ¼ teaspoon ground cinnamon, ⅛ teaspoon salt
Combine berries and lemon juice, place in unbaked pie crust; set aside.
3 cups berries, 1 teaspoon lemon juice
In a large bowl, beat eggs, sour cream and extract together on low speed. Slowly beat in sugar, flour and salt until smooth. Tap bowl on counter a few times to release large air bubbles, then evenly pour the custard over the berries.
2 large eggs, ½ cup full-fat sour cream, ½ teaspoon vanilla or almond extract, ¾ - 1 cup granulated sugar, ⅓ cup all-purpose flour, ⅛ teaspoon salt
Sprinkle chilled topping over pie and bake at 350°F for 50 to 55 minutes. Cover edges with a pie shield, and top with foil if needed after ~40 minutes.
Cool on a wire rack before slicing to serve.

Frozen berries (NOT thawed) work, but add 1 tbsp flour and expect a softer filling.
Chill before slicing for cleanest cuts — or serve warm for a softer set.
No oats? Just use more flour in the topping.
Pie crust: store-bought or homemade both work great.
Make ahead: Keeps 2–3 days in the fridge, loosely covered.