From Bobby Langlinais:
3 c. blackberries 1 unbaked 9" deep dish pastry shell
1 c. sugar 1/3 c. self-rising flour
1/8 tsp. salt 2 eggs, beaten
1/2 c. commercial sour cream 1/2 c. sugar
1/2 c. all-purpose flour 1/4 c. butter
Place 3 cups blackberries in pastry shell. Combine 1 cup sugar,
1/3 cup flour and salt. Add eggs and sour cream, stirring until
blended. Spoon over berries.
Combine 1/2 cup sugar and 1/2 cup flour; cut in butter with
pastry blender until mixture resembles coarse meal. Sprinkle evenly
over sour cream mixture. Bake at 350 degrees for 50-55 minutes
or until lightly brown. If desired, garnish with blackberries and mint
leaves. Yield One 9 inch pie.
Use 4 cups of blackberries instead of 3.
Skip the crumb topping and create lattice topping from another
unbaked pastry shell.
YUMMMM! and easy to make!