Sour Cream and Berry Pie

Submitted by Audra Anders

This is one of my mom’s faves to make and our family’s faves to eat!  It is perfect for July 4th because it is cold and also red white and blue!  Today (7/4/23) I substituted finely crushed almonds and walnuts for the graham cracker crumbs and it turned out beautiful and delicious and gluten free!


  • 1 cup graham cracker crumbs (I use gluten free or make it crustless)
  • 1/4 cup finely chopped pecans or walnuts
  • 2 T all purpose flour (I use GF flour)
  • 1T sugar
  • 1/3 cup margarine or butter melted
  • 1/2 cup sugar
  • 3T cornstarch
  • 1t unflavored gelatin
  • 1 1/3 cups milk
  • 1 1/2 cups sour cream
  • 1T vanilla extract
  • 3 cups of a combination of blueberries, raspberries and/or small whole strawberries


For crust: in a small bowl combine graham cracker crumbs, nuts, flour and the 1 tablespoon of sugar.  Stir in the melted margarine or butter.  Toss to mix well.  Press mixture onto the bottom and sides of a 9 inch pie plate.  Bake in a 375 degree oven for 8 minutes and cool on a wire rack.  (Or buy a ready made graham cracker crust).

For filling:  In a medium saucepan combine the 1/2 cup sugar, cornstarch, and gelatin; stir in milk.  Cook and stir til thickened and bubbly; cook and stir for 2 minutes more.  Place sour cream in a medium bowl.  Gradually stir milk mixture into the sour cream; stir in vanilla.  Cover and chill for 1 hour, stirring once or twice.

Stir berries into sour cream mixture.  Turn filling into cooled crust.  Cover and chill at least 6 hours or up to 24 hours.  If desired, garnish with additional berries before serving.  Makes about 8 servings.