How to Make Old-fashioned Dewberry Pie

Make the crust of the pie with pie crust instead of a crumble for a more elegant presentation.

Summer invokes the scent of ripe berries fresh for the picking, whether you harvest from your backyard, embark on a foraging expedition or browse the farmer's market. Dewberries grow on a vine, much like their cousin the wild blackberry. Dewberries contain bigger seeds and grow in brambles closer to the ground. The fruit, which contains vitamin C, can be consumed fresh or be prepared in pies, cobblers or made into preserves or jams.

Things You'll Need

• 2 mixing bowls
• Spoon
• Pie plate
• 2 to 3 cups fresh dewberries
• 2 eggs
• 1/2 cup sour cream
• 1/2 cup flour
• 8 tbsp. flour
• 4 tbsp. margarine
• 1 1/2 cups sugar
• 8 tbsp. sugar
• 1 unbaked pie shell

Instructions

1. Line pie shell with dewberries.

2. Beat eggs well.

3. Mix eggs, 1 1/2 cup sugar, 1/2 cup flour and sour cream in a bowl. Drizzle this mixture over the dewberries.

4. Make a crumb topping by combining 8 tbsp. flour, 4 tbsp. margarine and 8 tbsp. sugar. Mix until it breaks up into crumbly bits. Spoon over the contents of pie shell.

5. Bake 1 hour at 350 degrees Fahrenheit until the topping has browned.

References

• Cooks: Dewberry Pie
• Epicurious: Lattice-top Blackberry Pie
• University of Florida Institute of Food and Agricultural Sciences; Blackberry and Dewberry: Biology and Control; J.A. Ferrell and B.A. Sellers