In a sauce pan, combine 1 cup berries, sugar and lemon juice. Frozen berries can be used. Bring to boil and cook to reduce the liquid. Cook until the berries are slightly thick and resemble preserves, but still drip from a spoon. remove from heat and let cook fully. The filling will be easier to work with if you can manage to refrigerate the filling before forming your pies.

In a bowl, combine the flour and sugar. Cut in the butter with a knife or pastry blender. Work the butter until the clumps are the size of a pea.

Add in the sour sour cream and water. Mixing gently with you hands or spatula to combine until a dough ball forms.

You can use a pie press or press by hand. However, you will be able to fill the pies with more filling if you have a pie press. Roll the dough ball flat with a rolling pin and cut the bottom and top crust layers for your pies. Spoon berry filling into the center of one half. Brush the outer edges with egg and place the top crust layer on top. Seal the outer edges of the pie with your finger first, then with a fork. make small air holes in the top of the pie to prevent leaking at the seems. Brush the top with egg.

Place the pies on a parchment covered baking sheet and into an oven preheated to 350 degrees. Bake until golden brown on the outside.

Let the pies cool slightly before you enjoy.