Mixed Berry Sour Cream Pie

Hold onto your hats, folks, because I’m about to confess something:

I used to not like pie.

I used to think that fruit was best enjoyed fresh, not cooked.  And then I met Esther.

I’ve told y’all a little bit about how I met Esther the first day I lived in California.  I said I would tell you the rest of the story, so here goes:

I moved to California in July of 2006, just months after graduating college.  Since apartment leases didn’t start until September, I had to sub-lease a room in the interim.  I rented a room in a 3-bedroom apartment with two other girls.

My parents drove me to California with everything I owned in my Honda Accord.  (I wish I still owned so few things!)  Three days later, I pulled up to apartment #106 and knocked on the door.  Esther opened the door with a big smile, an apron around her neck and flour on her hands.  I said “nice to meet you” and walked inside.  She was baking an apple pie and watching Paula Deen on TV.  Was it written in the stars that we would be best friends or what?  Any doubts my parents had about leaving me in a strange state disappeared because of Esther’s friendliness.

Esther and I were instant best friends, and we have been ever since.  Actually, everyone who lived in that apartment (including the girl whose room I rented and another girl who took the 3rd roommate’s room a month later) is still good friends.  Over bottles of wine, we laugh about how apartment #106 brought us all together.  Here we are today, in each other’s weddings.

Esther’s pies made me love pie.  Her pies are the kind that drip butter when they are pulled from the oven.  They are the kind of pies that taste even better with ice cream, but you still sneak a few bites without it so you can taste the crust and juicy fruit.  The pie that made me a believer was her mixed berry pie.  It tastes like a triumph.  I asked for her recipe and she replied “oh, I just use a bag of frozen mixed berries and make my own all-butter dough.”  Like that was an easy task!

I did just like she said, though.  I took part of a bag of frozen mixed berries, stirred in some flour and sugar and tucked it into the pie crust.  I dolloped sour cream on top, and crimped the edges of the dough closed.  I put Paula Deen on the TV just to make sure everything turned out right.

And it did.

I used a 5″ mini deep-dish pie pan that Esther gave me for Christmas last year.  Isn’t it darling?  You can use a regular 6 or 7″ pie pan, too.

Mixed Berry Sour Cream Pie
 
Makes 1 mini pie in a 5" deep dish pan.
Ingredients
For the crust:
  • 1 cup flour
  • ⅛ tsp salt
  • 2 tsp sugar
  • 4 tablespoons cold unsalted butter
  • 1 tsp apple cider vinegar
  • 3-4 tablespoons cold water
  • ¼ tsp cornmeal
For the filling:
  • 2 cups frozen mixed berries (do not defrost)
  • ¼ cup sugar
  • 2 tablespoons flour
  • 2 tablespoons sour cream (use full-fat)
  • ¼ tsp lemon zest
  • milk for brushing on dough
  • extra sugar
Instructions
  1. In a medium bowl, stir together the flour, salt and sugar. Cube the butter, then add it to the mixture. Cut it into the flour until coarse crumbs form and the butter is evenly distributed. Add the vinegar and 3 tablespoons of the water. Stir until a dough forms that sticks together when pressed in your hand. If it's not coming together, add the extra tablespoon of water. Chill the dough for 20 minutes before proceeding.
  2. Preheat the oven to 425.
  3. Next, divide the dough in half, making one half slightly larger. Roll out the slightly larger piece of dough on a floured cutting board. Fit it into the pie plate. Sprinkle the bottom with the cornmeal.
  4. Roll out the other half of the dough and set aside.
  5. In a medium bowl, combine all of the filling ingredients in a bowl. Stir until well combined (some loose crumbs may remain). Pour the filling into the pie crust, top with the other pie circle and crimp the edges closed. Cut a slit in the top of the crust to allow steam to escape. Brush the pie with milk and sprinkle with extra sugar.
  6. Bake the pie on a baking sheet for 20 minutes. After 20 minutes, lower the heat to 350 and continue to bake until the crust browns and the filling starts to bubble, about 25-28 minutes.
  7. Let cool pie completely before attempting to slice.

 

Comments

  1. says

    I’m not really a pie person either but my boyfriend keeps dropping not so subtle hints! I love the addition of sour cream in these, so tasty.

  2. Jan says

    I’m definitely going to try this one. I love berry pies and I think I can bake this in one of my larger ramekins. Everything’s better with sour cream :)

  3. Julie says

    Dang, girl! This sounds so yummy. I love pie crusts with the vinegar added. it makes it extra flaky and tender. I need to find a smaller pie pan so that I can make this for my husband and myself. Well, unless I make it while he is traveling and then it could be my dinner. :-)

  4. says

    I have GOT to find myself a baby pie plate. That’s all there is to it.

    I use vinegar in my pot pie crust and love how flaky it makes it. Haven’t ever used it in a sweet pie crust but have often thought about it (although somehow moving away from my momma’s sweet pie crust seems like blasphemy).

  5. says

    I want this pie! And to move into Apt 106! And to get to eat pie with ice cream every day and never gain a pound! I think option 1 might be the only realistic one so I might just go for that. Frozen berries are like the best resource ever, no!?

  6. says

    I’m glad you’re converted to pies, they’re so delicious! I have to be in the right mood for one, but when I am, there’s just nothing better, served with a big cold scoop of ice cream.

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