Berrylicious Sour Cream Pie
1 unbaked 10-inch pastry shell (homemade or Pillsbury)
1 (1-pound) container fresh strawberries
1 (6-ounce) container fresh raspberries (a few saved for garnish)
1 (6-ounce) container fresh blackberries (a few saved for garnish)
1 cup flour
1 cup + 3 tablespoons sugar
1 cup sour cream (can use light sour cream, but NOT fat-free)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon coarse sugar crystals for top
Heat oven to 450 degrees F. Fit pastry shell into a 10-inch pie plate, flute edge and set aside. (If you want to cheat time, use the Pillsbury rolled crust in a red box from the refrigerated aisle at the grocery store.)
Wash and dry strawberries, hull and slice in half into a bowl. Gently wash other berries, dry on a towel, reserve a few for garnish at serving time and add to strawberries.
In a large mixing bowl, add flour, sugar and salt and stir to combine. Add sour cream and extracts and stir just until creamy (it will look like thick pancake batter). Gently fold in the berries; don’t over-mix or you’ll crush the berries.
Pour fruit mixture into pie shell and gently spread to edges but DO NOT PACK DOWN. There should be some air holes throughout. Sprinkle the top with 1 tablespoon coarse sugar crystals.
Bake for 10 minutes, and then reduce the heat to 350 degrees F. and bake an additional 60 minutes. Crust will be golden brown and pie will be set in the center.
Remove from oven, cool and serve, garnished with the berries you reserved earlier. It is great just warm or at room temperature.