Blackberry Swirl Pie - From Sharon

1 rolled refrigerated unbaked pie crust
1 cup sour cream
3/4 cup sugar
3 Tbsp. flour
1/8 tsp salt
3 cups fresh blackberries or 1 (16-oz.) pkg. frozen blackberries (I used frozen loganberries)

Preheat oven to 450. 

Let frozen berries stand at room temperature for 15 minutes. 

Meanwhile, prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 minutes more or until lightly browned. Cool on wire rack. 

Reduce oven to 350.


In a bowl, combine sour cream, sugar, flour, and salt. Add berries and gently stir to combine. Spoon into pre-baked crust. To prevent over-browning, cover edge of pie with foil. 

Bake 25 minutes (50 minutes for frozen berries). 

Remove foil. Bake 20 minutes more or until filling is bubbly and appears set (some berries will "pop" up to surface). 

Cool on wire rack for 2 hours. Serve or cover and refrigerate.