Place blackberries in pastry shell and set aside. Combine sugar, flour and salt. Add eggs and sour cream and stir until blended. Spoon over blackberries.
Combine ½ c. flour and ½ c. sugar. Cut in margarine and blend until it resembles coarse meal. Sprinkle evenly over sour cream mixture and bake at 350F for 50 to 55 minutes until lightly brown.
Garnish with blackberries.
Martha Daniels shows you how to prepare this recipe.
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.