Ingredients
6 cups fresh or frozen blackberries1/2 cup sugar3 tablespoons cornstarch1 teaspoon grated lime zestSOUR CREAM PASTRY:1-1/3 cups all-purpose flour3 tablespoons sugar, divided3/4 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon baking soda7 tablespoons cold butter, divided1/2 cup sour cream1/4 cup heavy whipping cream
Preparation
Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime zest; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish.
In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.
Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with remaining sugar.
Bake, uncovered, at 375° for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 minutes before serving.
