Crackberry Pie

I had great plans for this pie.

 (that weird shape was supposed to be a shamrock, the cookie cutter was bent)

It's my aunt's blackberry sour cream pie aka crackberry pie. I haven't had a piece of this baby in years and finally got around to veganizing the beast. It is not in any way or form healthy, just so you know.

Aunt Bridget's Crackberry Sour Cream Pie

1 recipe pie crust, enough for a top and bottom crust (I used the crust in this post)
4 cups blackberries
1 cup sugar
1 cup vegan sour cream
1/2 cup flour
1/4 tsp salt

Heat oven to 450F. Place bottom shell of pie crust in pie plate. Top crust with blackberries. Mix remaining ingredients together and spread on top of blackberries. Layer top shell of pie crust on top. Bake for 10 minutes at 450F and then 30 minutes at 350F or until brown.

Look at the blackberry juice!

We were having dinner at my sister's house, so I dropped a couple pieces off at my sister in law's house beforehand. I couldn't resist trying a bite.

It was tart. Very, very tart.

My sister in law asked if I added any sugar. No, my aunt didn't include sugar in the ingredients, I replied in dismay. Maybe we could just chow down on the blackberries and the crust?

The pie solved the problem itself, though, by falling off of the top of another pyrex container and shattering all over the driveway.

Tip of the day: don't forget the sugar in the pie!