Recipe - Creamy Blackberry Pie

3 cup Fresh blackberries
1 Unbaked 9inch deepdish
pastry shell
1 cup Sugar
1/3 cup Allpurpose flour
1/8 teaspoon Salt
2 Eggs; beaten
One half cup Commercial sour cream
One half cup Sugar
One half cup Allpurpose flour
One half Stick butter or margarine
Additional blackberries
(optional)
Fresh mint leaves (optional)

Place 3 cups blackberries in pastry shell. Combine 1 cup sugar, 1/3 cup
flour and salt. Add eggs and sour cream, stirring until blended. Spoon over
blackberries.

Combine One half cup sugar and One half cup flour; cut in butter with pastry blender
until mixture resembles coarse meal. Sprinkle evnely over sour cream
mixture. Bake at 350 degrees for 5055 minutes or until lightly browned. If
desired, garnish with blackberries and mint leaves.

MAGAZINE ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.