We’re right in the middle of strawberry season here. The stores and farm stands are overflowing with beautiful berries and I have a pile of strawberry recipes I can’t wait to try.
My first strawberry dish of the season wasn’t a new recipe, though – I’ve made this pie a few times before. It’s so easy and so good that I keep revisiting it.
Strawberry Sour Cream Pie
(from Willow Bird Baking)
1 prepared pie crust
1 quart fresh strawberries
1 c. flour
1 1/4 c. sugar, reserve 1 tablespoon
1 c. sour cream (not fat-free)
Preheat oven to 450F degrees.
Hull and wash the strawberries and slice them in half. Set aside. Sift flour, sugar, and salt into a large mixing bowl. Add sour cream, blending until creamy. Gently fold in the berries without overmixing. Pour fruit into pie shell and spread to edges without packing down — there should be spaces throughout the filling. Sprinkle the top with the last 1 tablespoon sugar.
Bake the pie for 10 minutes, then reduce the heat to 350F degrees (leave the oven door open a minute during this period to let the temperature drop a little) and bake an additional 30 minutes or until crust is golden brown.
Broil the pie for 2-3 minutes to brown up the top. Allow to cool completely before cutting.