This is my third year making a Valentine’s Pie for my husband. It has definitely become a tradition that in my mind if far better than a card or some cheesy gift. It means much more to my husband too: there’s definitely a special place in his heart for pie: for more Luke’ love of pie see:Valentines Pie: a new Tradition.

second year pie
second year pie
first year's pie
first year’s pie

It seems like every year I have slightly different ingredients to work with. The first year I tried to do blackberry rhubarb pie and had a really hard time finding any rhubarb. Last year I used mixed berries  and tried to use only honey to sweeten the dish (it was still a little too tart). This year I couldn’t find even frozen blackberries!! Making a berry pie living in New York in February considering on Valentine’s day it’s common to have snow; means I have to buy frozen. So I used what I could find: a frozen bag of raspberries and I picked through the assorted berries bag of mixed berries to find almost 8 ounces of frozen blackberries.


The past two years I have made traditional berry pies with a crusted top and bottom. This year I decided to try something different: a cream pie. I used a base recipe: Blackberry Swirl Pie and of course made a few changes. So here’s my Valentines Pie Remix: a recipe for a Sour Cream Berry Pie.


Sour Cream Berry Pie


1. One pie crust: I use my mother-in-law’s recipe with a little honey; but  you can easily use a pre-made one if you are not a huge pastry making person.

2. 16 oz. sour cream (I used light).

3. 3/4 to 1  C confectioner’s sugar; you can use regular sugar but it will change the texture/flavor of the pie

4. 2-4 Tbs. all purpose flour

5. 1/8 (a pinch) salt

6. 3 Cs or 16 oz package of frozen berries: I choose to use a combination of raspberries and blackberries


1. Make pie crust then grease the pie pan; I used a combination of honey and butter, and place pie crust into a 9-inch pie plate. After this I once again “greased” the crust with honey/butter this will help it brown well and stay moist in the oven while the filling bakes.

2. Meanwhile: let the frozen berries (if using frozen) sit out at room temperature for 15 minutes. Preheat oven to 350F.


3. In a bowl with a hand mixer (or by hand) combine sour cream, sugar, flour, and salt. Once combined add berries stirred/folded in gentle to combine. I use a spatula to do this; if you mix it more then the filling gets a great pink color but it will break up the berry. It also looks great barely swirled with visible berry pieces in it.


4. Bake at 35oF for about 30 minutes. Then check the crust for browning (you may need to cover it with foil). Then bake for another 10-15 minutes or more with frozen berries. The pie will be done when the top of the filling is semi-firm/springy to the touch.


5. Let it cool and serve or refrigerate.


I chose to add my signature heart(s) on top using raspberry flavored sugar crystals (a stocking stuffer). I placed my cookie cutter where I wanted the heart and spread the crystals inside the heart shape. It turned out great!

So how about you? Do you have any Valentines (aka chocolate) day traditions?

3 thoughts on “Valentine’s Pie: a remix

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