For-The-Glory Pie
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ⅓ cup shortening
- 4 to 5 tablespoons cold water
- ¾ to 1 cup sugar
- 1 x 8-ounce carton dairy sour cream
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 4 cups fresh blackberries
- ¼ cup fine dry breadcrumbs
- 2 tablespoons sugar
- 1 tablespoon butter or margarine, melted
Details
Serves: 8
Method
Step 1
Preheat the oven to 450 degree F. For the pastry, stir together 1 ¼ cups all purpose flour and ¼ teaspoon salt.
Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl.
Repeat, using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball on floured surface, roll dough into a 12-inch circle.
Ease dough into a 9-inch pie plate. Trim to ½-inch beyond edge of plate. Fold under extra dough. Crimp edge.
Step 2
Line the bottom of a pastry-line 9-inch pie plate with a double thickness of foil.
Bake in the 450 degree F 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 degree F.
Step 3
Meanwhile, in a small bowl stir together the ¾ to 1 cup sugar, the sour cream, 3 tablespoons flour and ¼ teaspoon salt until combined. Set aside.
Place the blackberries in the prebaked pastry shell. Spread the sour cream mixture evenly over the berries.
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 the sour cream mixture.
Step 4
Cover the edge of the pie with foil and bake in the 375 degree F oven for 25 minutes.
Remove the foil. Bake for 20 to 25 minutes more or until the top of the pie is golden and the berry mixture bubbles slightly.