Dewberry Pie Recipe

Crust and Filling
4 cups fresh or frozen dewberries or blackberries
2 unbaked 9-inch pie shells
1½ cups sugar
2 eggs, beaten
½ cup all-purpose flour
½ cup sour cream or ¼ cup sweetened condensed milk
1/8 teaspoon salt

Topping
½ cup all-purpose flour
½ cup sugar
¼ cup (1/2 stick) butter or margarine, cut into small cubes

1. Preheat the oven to 325 degrees F.
2. To prepare the filling, place 2 cups of the berries into each of the pie shells; set aside. Combine the sugar, the eggs, flour, sour cream, and salt in a bowl; whisk to blend. Pour equal amounts over each of the two pies. Allow the liquid to settle to the bottom.
3. To prepare the topping, combine the flour, sugar, and butter in a medium bowl. Using two knives or a pastry blender, cut the butter into the flour mixture until it resembles small peas. Sprinkle evenly over both pies. Bake 1 hour and 15 minutes, or until browned.

Serves 12 to 16.

Tips From Our Test Kitchen: Dewberries are any of several varieties of the trailing form of blackberries.