Strawberries just aren’t something I think of when I think about fruit pies. Sure, they get combined with rhubarb for strawberry-rhubarb pie, and our local pie shop has a strawberry cheesecake pie and, when they’re in season, a pie with fresh glazed strawberries on top, but you don’t seem them baked into pies like blueberries, boysenberries, or cherries. So when I saw a post on Willow Bird Baking about a strawberry sour cream pie, I had to try it.
It’s getting late in the season for strawberries, but there were a few nice-looking quarts still in the grocery stores. I have terrible luck with pie crusts, so I picked up one of the frozen Marie Callender pie shells while I was at at the store. It’s not that I can’t make pie crusts – I can – but that they don’t turn out significantly better then the store-bought ones. So I save pie-crust-making for special occasions.
I sliced the strawberries:
The rest of the ingredients – a cup of sugar (the original recipe had more, but I wanted the sour cream to pop a bit), a cup of flour, a pinch of salt, and a cup of sour cream – all go in a bowl to be mixed until they’re completely combine. Then toss in the strawberries, mix gently, and pour into the pie shell.
Into the oven for 10 minutes at 450F, then reduce the heat to 350F for 30 to 40 minutes. Mine really needed the full 40 minutes. I put it in the fridge to cool overnight, then served it with a few more slices of strawberry on top.
I probably should have whipped some cream to put on top, but it was good just the way it was (and I’m saving my heavy cream for ice cream later this week). Next time, I’ll bake it 5 minutes longer to firm up the center a bit more.
I’m thinking it would make a great summer potluck dessert!