Blackberry pies are sometimes just a little overwhelming for me. Here is a variation that balances the sweet-tart berries with a smooth, creamy filling. You can simply dump your berries into the pie shell, but ours were so big this year that I had to neatly position them in the pie!

• 2 to 3 cups blackberries
• 1 9-inch pie shell
• 2 eggs
• 1 1/2 cup sugar, divided
• 1/2 cup sour cream
• 1/2 plus 1/4 cup flour, divided
• 1/2 stick unsalted butter (cold)
  

Make your favorite pie crust or use a store-bought variety. Prepare crust in a 9-inch round cake pan, and leave uncooked. Arrange fresh or frozen berries inside the uncooked crust.

Here I used a combination of fresh-picked and frozen berries from the garden.

An a medium mixing bowl, combine eggs and one cup of the sugar and beat until creamy. Add sour cream and continue to beat just until smooth. Add 1/4 cup flour and mix until smooth.

Pour batter over berries in pie shell.

Cut up cold butter into 1/4 inch cubes and mix with remaining 1/2 cup flour and 1/2 cup sugar. Use a pastry blender to work the mixture into coarse crumbs. Sprinkle evenly over top of pie filling.

Bake at 350 F for about an hour, until top is lightly golden.