If using frozen blackberries let them stand at room temperature for 15 minutes.
Preheat oven to 450 degrees. Prepare a pastry crust for a single crust pie. Roll out a 12 inch circle. Wrap around the rolling pin and then unroll into a 9 inch pie plate. Trim to 1/2 inch beyond edge of pie plate. Fold extra pastry under and crimp edges as desired.
Prick bottom and sides of the pastry with a fork. Line the pastry with double thickness of foil and bake for 8 minutes. Remove foil and bake for 5-6 minutes more or until lightly brown. Cool on a wire rack and reduce oven temperature to 350 degrees.
In a bowl combine sour cream, sugar, flour, and salt. Add blackberries, gently stir to combine. Transfer berry mixture to pastry shell. Cover edge loosely with foil.
Bake 25 minutes (50 minutes for frozen berries). Remove foil. Bake 20 more minutes or until filling is set and bubbly. Cool on wire rack. Cover and chill within 2 hours.
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