BLACKBERRY CRUMBLE PIE

Dessert|Brunch|Vegetarian

Ingredients

The Crumble:

1 ¾ cups flour

¾ cup sugar

½ teaspoon cinnamon

½ teaspoon salt

¾ cup cold butter, cut into small pieces

The Filling:

1 egg, beaten

¼ cup sour cream

2 teaspoons vanilla

½ cup sugar

½ teaspoon salt

½ teaspoon cinnamon

3 tablespoons flour

3 ½-4 cups fresh picked blackberries (frozen work too, but fresh are best)

Instructions

Preheat oven to 375 degrees.

To make the crumble, whisk the flour, sugar, cinnamon, and salt in a large bowl. Add the butter to the bowl and using your fingertips, massage the butter into the flour until it resembles coarse meal and sticks together between your fingers. Reserve ¾ cup for the topping and press the remaining crumble firmly into the base of a 10” pie plate and halfway up the sides.

To make the filling, whisk the egg, sour cream, vanilla, sugar, salt, cinnamon, and flour together in a large bowl until smooth. Fold in the blackberries.

Pour the filling into the pie plate and spread evenly. Sprinkle the reserved crumble over the top of the filling.

Bake for 45-50 minutes until browned and bubbly. Let set for at least one hour before cutting.

Serve at room temperature or heat it up and serve with vanilla ice cream!!