This pie was scrumdiddlyumptious. So much, in fact, that after Larry and I had our slices, I pawned the rest off on two neighbors’ households. It was TOO good and my fear was we’d eat it all. Larry wasn’t thrilled with this, scored one more slice, tucked it into the fridge and I bolted up the street. This was already going to be a high-calorie weekend: July 4th. Both neighbors phoned later to gush about its yummyness, BTW.
We’d walked into Westwood Village for a movie on Wednesday, Farmers Market day, and hit the market right at closing. Larry bought a vendor’s remaining 9 pints of strawberries for $10. We tried to “gift” a supply to Linda and Elliott, but they weren’t home when we walked past their house. Our dessert that night was a pint each. Seven remained and they were ripening fast. What other options did I have besides MAKING PIE??
Pie, good. SOUR CREAM in pie, super good. That addition produced rich, plate-licking tasty. Just as important: (1) easy, (2) different, (3) few ingredients, (4) definitely scrumdiddlyumptious.
And thank you, KCRW Radio Good Food blog for featuring my post as Pie Of The Day #24!
Strawberry Sour Cream Pie
- 1 unbaked pastry shell (try this all butter shell recipe)
- 1 qt. fresh strawberries
- 1 cup flour
- 1 1/4 cup sugar, reserve 1 tablespoon
- Dash salt
- 1 cup sour cream (or light sour cream, but NOT fat-free)
Preheat oven to 450 degrees F. Hull and wash the strawberries, slice in halves, set aside. Into a large mixing bowl, sift flour, sugar and salt. Add sour cream and blend just until creamy (it will look like wallpaper paste). Gently fold in the berries; don’t over-mix. Pour fruit into pie shell and using a spatula, gently spread to edges but DO NOT PACK DOWN. There should be some air holes throughout. Sprinkle the top with remaining 1 tablespoon sugar.
Bake for 10 minutes, then reduce the heat to 350 degrees F. and bake an additional 30 minutes or until crust is golden brown.
The center of the pie may still look undercooked, so I put it under broil for about 2-3 minutes, watching carefully, to “brown off” the top. Serves 6 to 8.
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{ 15 comments… read them below or add one }
this cake looks great! i love that it is strawberry season!
Oh my, this looks so yummy. I have strawberries that I have to use up too–I may have to make this! Thanks for sharing.
This pie is amazing! I made a graham cracker crust instead of pastry, which gives it a wonderful texture. The huz loved it so much he ate almost a third of the pie in one sitting. Yum!
Finally got to post my version of your amazing pie! Thank you for sharing
We loved it!
This pie is fantastic! I will make it again, and again, and again! I think the next time I make it I try adding rhubarb, my husbands idea! (I used half a cup of sour cream and half a cup of non-fat greek yogurt)
Looking forward to going to the downtown (Colorado Springs) Farmers Market to buy strawberries so I can make this amazing looking pie. Thanks for the recipe!
Julia, you are a Sweetie Pie for linking from your site, thanks so much.
This pie looks amazing, can’t wait to try it out! Hope you don’t mind I linked to it on my site.
I knew it, I knew it, I knew it!!!!
I’m baaaaack, to tell you I made it with mixed berries and it is DEELISH! Soooo good, that my family of 4 each had a piece, and three of us immediately had a 2nd piece. Yes, it’s that good.
Oh yeah, I am soooooooooo there!
When all else fails…make pie. That’s a motto to live by
Lynne, I keep thinking about the pie, too. Next time I need a dessert for eight (maybe six, LOL), I will make it again.
I can see why you had to get rid of this pie fast. Next time you can give it to me. Or I’ll come and pick it up. No problem.
OH yes, this looks absolutely fantastic!