Tina Webb | Bluebonnet EC

Fresh berry filling crowned with a sweet, crunchy topping makes for one appetizing pie. Webb’s mother-in-law, Edna, passed down this recipe that’s been in the family for generations. Webb uses the native dewberries she gathers each season to make the pie, but blackberries will work too.

Pie
1 unbaked pie crust (9 inches)
4 cups dewberries
1 1/2 cups sugar
1/2 cup flour
1 teaspoon salt
2 eggs, lightly beaten
1/2 cup sour cream

Topping
1/2 cup flour
1/2 cup sugar
4 tablespoons (1/2 stick) butter, chilled and diced

1. Pie: Preheat oven to 350 degrees. If crust is not already in a pie dish, arrange unbaked crust in pie dish.

2. Place dish on a baking sheet and place berries inside.

3. In a bowl, mix together sugar, flour, salt, eggs and sour cream. Pour mixture over dewberries.

4. Topping: In another bowl, stir together flour and sugar. Use hands to work in butter pieces until large clumps form. Sprinkle topping over pie.

5. Bake 45 minutes or until golden brown. Remove from oven and allow pie to cool 2 hours at room temperature before serving.

Serves 6–8.