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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{ 24 comments… read them below or add one }

1 Worth The Whisk January 21, 2020 at 8:59 am

Barbara, you’re gonna dislike this answer but as an aging hippie, I decided to not do printable versions to “save a tree.” I’m always hoping people will just do what I do… prop my iPad up in the kitchen. But you might copy and paste onto a Word doc… so sorry for the disappointing answer!

2 Barbara January 21, 2020 at 7:49 am

Printable recipe please.

3 Worth The Whisk October 14, 2013 at 9:23 pm

Galina, I’m no gluten expert so I wouldn’t be able to advise you on how to change the pie.

4 galina October 14, 2013 at 9:08 pm

Hello, i really want to make this pie but glutten intolerant. What would you suggest i replace the flour with?
Thank you!

5 Sarah June 27, 2013 at 10:49 am

I found this recipe via another blog, but I wanted to come on here and thank the creator – I absolutely love it! New favorite recipe, for sure!

6 Lisa July 13, 2012 at 7:17 am

I just had an insane amount of strawberries and wound up making strawberry lemonade concentrate….I’ll just have to go back to that vendor again next week and buy more to make this pie. Gorgeous!

7 AikoVenus July 8, 2012 at 7:45 pm

It looks so scrumptious and gorgeous! I absolutely love how the topping came out – this is my first time here and I am thoroughly enjoying it! ^^

8 Worth The Whisk July 7, 2012 at 3:05 pm

Joy, hmmmm, not sure how yours got soupy. Next time (if you DO want to make it again), you could add an egg white to the sour cream before blending into the filling. Whisk it a little first to add some air. It won’t add any flavor, just some structure.

9 Joy July 7, 2012 at 1:39 pm

I tried the pie and while it tastes great, it’s very soup-y. How do you keep it from getting soup-y?

10 susan April 26, 2011 at 12:13 pm

this cake looks great! i love that it is strawberry season!

11 Jules from A Little Bite of Life August 25, 2010 at 2:36 pm

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.

12 Shannon August 23, 2010 at 12:08 am

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!

13 Julie @ Willow Bird Baking August 14, 2010 at 10:59 pm

Finally got to post my version of your amazing pie! Thank you for sharing 🙂 We loved it!

14 Andrea August 13, 2010 at 6:05 pm

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)

15 Teresa Farney July 25, 2010 at 12:20 pm

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!

16 Worth The Whisk July 24, 2010 at 8:09 pm

Julia, you are a Sweetie Pie for linking from your site, thanks so much.

17 Julia July 24, 2010 at 6:10 pm

This pie looks amazing, can’t wait to try it out! Hope you don’t mind I linked to it on my site. 🙂

18 Worth The Whisk July 8, 2010 at 3:16 pm

I knew it, I knew it, I knew it!!!!

19 Dorothy at Shockinglydelicious July 8, 2010 at 3:11 pm

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.

20 Dorothy at Shockinglydelicious July 6, 2010 at 8:39 pm

Oh yeah, I am soooooooooo there!

21 My Man's Belly July 6, 2010 at 7:22 pm

When all else fails…make pie. That’s a motto to live by 😉

22 Worth The Whisk July 6, 2010 at 7:55 am

Lynne, I keep thinking about the pie, too. Next time I need a dessert for eight (maybe six, LOL), I will make it again.

23 Lynne@CookandBeMerry July 5, 2010 at 11:00 pm

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.

24 Erika - In Erika's Kitchen July 5, 2010 at 3:34 pm

OH yes, this looks absolutely fantastic!

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