A SUPER easy, awesome dessert! Here are the things I did differently . . . 1. I used about 1 1/2 cups of fresh blueberries and about 1 cup of fresh blackberries. The store didn't have enough blueberries :) I cut the larger blackberries in half as well. I think that any combination of berry would have been great with this pie (as long as you don't mind the seeds from the blackberries, etc). 2. Used a frozen (but thawed) 9 inch deep dish pie crust. I thought about increasing the filling but didn't have enough sour cream so I just used the original amount. It worked out just fine! 3. Used lite sour cream. 4. I did use pecans for the topping but you really wouldn't have to. I don't know if I would add them again. 5. Covered the crust of my pie with tin foil so it wouldn't burn after I add the crumble topping. Baked until the crumble topping was a golden brown and the center looked set -- this took longer than the 15 minutes. 6. The pie was pretty good warm but AWESOME the next day cold.
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A SUPER easy, awesome dessert! Here are the things I did differently . . . 1. I used about 1...