This cream-topped, chilled berry pie will become a summer favorite.
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Crust
1 cup all-purpose flour
14 teaspoon salt
13 cup cold Land O Lakes® Butter, cut into chunks
2 to 3 tablespoons cold water
Filling
3 (6-ounce) packages fresh blackberries
1 (6-ounce) package fresh raspberries
23 cup sugar
14 cup water
2 tablespoons cornstarch
Topping
1 cup Land O Lakes® Heavy Whipping Cream
14 cup powdered sugar
13 cup sour cream
12 teaspoon vanilla extract
STEP 1
Heat oven to 475°F.
STEP 2
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape dough into a ball; flatten slightly.
STEP 3
Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters; place into ungreased 9-inch glass pie plate. Unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Prick crust all over with fork. Bake 8-10 minutes or until lightly browned. Cool completely.
STEP 4
Place berries, sugar and water in bowl; mix lightly. Let stand 20 minutes.
STEP 5
Strain berry mixture; add water, if necessary, to make 1 1/4 cups juice. Combine juice mixture and cornstarch in medium saucepan; mix well. Cook over medium heat, stirring constantly, 4-6 minutes or until mixture boils. Cool 10 minutes.
STEP 6
Spoon berry mixture into pie shell; pour cornstarch mixture over berries. Cover; refrigerate 4 hours or until set.
STEP 7
Beat whipping cream and powdered sugar in chilled bowl until soft peaks form. Add sour cream and vanilla. Beat until stiff peaks form.
STEP 8
Cut pie into wedges; dollop with topping. Garnish with additional berries, if desired.
