Strawberry Sour Cream Pie

Strawberry Sour Cream PieStrawberry Sour Cream Pie.  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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