It's National Pie Day! Even if you don't make it today, this delicious pie is good any day of the year. You can use a berry mix, or use whatever lovely berries grow where you live. This is an adaptation of our favorite pie recipe from the Oregonian. This could be the best pie you ever had!
Three-berry Cream Pie
Adapted from a recipe from the Oregonian
1 cup sugar
1 cup sour cream
3 tablespoon flour
1/4 teaspoons salt
4 cups 3-berry mix, thawed—save juice (Costco has this: raspberries, blueberries and blackberries)
6 tablespoons tapioca *
9” pie crust, unbaked
1/4 cup fine dry bread crumbs
2 tablespoons sugar
1 tablespoon butter, melted
Combine sugar, sour cream, flour and salt; set aside.
Combine berries, berry juice and tapioca; place in pie crust. Spread sour cream mixture over berries. Combine bread crumbs, remaining 2 tablespoons sugar and melted butter. Sprinkle over top. Put on cookie sheet in oven to catch any drips. Bake at 375 for 40-45 minutes or until set. Cool completely. (Pie may be runny if cut before it’s completely cooled.)
* Note: Don’t leave out the tapioca, even if you don’t like tapioca. It thickens the berry filling without flour or other thickeners and you don’t even notice it. If using fresh berries, decrease tapioca to 2 tablespoons.