From the archives of Grandma Hickman (Ruby Alice Hickman), email May '02
Preheat oven to 450.
1 c flour
1 1/4 c sugar
1/4 t salt
1 c sour cream
1 pie crust
1 qt (approx) berries; blackberries are good, or strawberries
Sift together flour, sugar, and salt in a bowl.
Stir flour mixture by bits into the sour cream. Stir until smooth.
Pour berries into the pie crust.
Spread sour cream mixture over the berries, anchoring to the sides of the crust.
Dust top with a sprinkle of sugar, if desired.
Bake @ 450 for 10 minutes, then reduce heat to 375. Bake for 30 minutes longer, until top is dark golden brown.
You can eat it as soon as it cools, but it's actually better after sitting overnight.
Frank makes it and then has it
for breakfast the next day and it sounded so yummy that I had to ask for the recipe.
He says frozen crust works fine too, which he says he does when he's feeling lazy. (As if
I ever made a good pie crust from scratch.)