Dewberry Cream Pie
(Williams Family Rating = 4.625 Stars)
Serves 8
Ingredients:
Pastry for 9 inch one deep dish pie
2-3 cups dewberries
2 eggs
1 cup sugar
1/2 cup sour cream
1/4 cup flour
Topping:
1/2 stick butter
1/2 cup sugar
1/2 cup flour
Directions:
- Prepare crust in a 9 inch deep dish pan and leave uncooked. Arrange fresh or frozen berries inside the uncooked crust.
- Combine eggs and 1 cup of the sugar; beat until creamy. Add sour cream and then the flour.
- Pour the batter over the berries in the pie shell. (Continued below).

- (For topping) In a separate bowl (cold ceramic bowls or cold metals work best for this part), cut the butter into 1/4 inch cubes (or just cut it randomly with a fork - don't sweat the small stuff) and mix it with the 1/2 cup of flour and 1/2 cup of sugar. Use a pastry blender (or a fork) to work the mixture into coarse crumbs. Sprinkle the topping evenly over the top of the pie filling.
- Bake at 350 degrees Fahrenheit for an hour (or more if the berries were frozen) until the topping is lightly browned.
- Place the pie on a foil-covered cookie sheet to catch the spills. It is normal for it to bubble up and spill over onto the cookie sheet. The pie will recede as it cools.
- Cool it on a rack for about 30 minutes and then DIG IN!
Reference: Smith's Gardens, Inc.









