This post comes from Patti of the Worth the Whisk blog.
Last week, walking home from a movie through Westwood Village was perfect timing. The Farmers Market had ended, everyone was packing up, so my husband Larry bought one stand’s last nine pints of strawberries for $10. Uber-ripe, I might add. We ate ‘em for dessert, ate ‘em for breakfast. OY VEY, I needed a bigger plan. THRILLING discovery, I had all the ingredients to make Strawberry Sour Cream Pie. I blogged about it here.
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.