A delightful twist on the classic blackberry custard pie, featuring a buttery crumble topping and a creamy custard filling.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
Place the pre-made pie crust into a pie dish, pressing it gently to fit.
Chill the crust in the fridge for 10 minutes before filling to prevent sogginess.
Spread the fresh blackberries evenly over the pie crust.
If using frozen blackberries, thaw and drain them first to avoid excess moisture.
In a mixing bowl, whisk together the eggs, sour cream, granulated sugar, and flour until smooth.
Mix until there are no lumps for a smooth custard.
Pour the custard mixture over the blackberries in the pie crust.
Spread the custard evenly to cover all the berries.
In another bowl, combine the flour, brown sugar, and butter to create a crumbly mixture.
Use your fingers to mix until the texture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the custard-filled pie.
Ensure the topping covers the entire surface for a crunchy finish.
Bake the pie in the preheated oven for 50-55 minutes, or until the topping is golden brown and the filling is set.
Check the pie halfway through and rotate it for even baking.
Let the pie cool completely before slicing and serving.
Cooling allows the custard to set properly for clean slices.
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