One of life’s greatest joys is that fresh strawberries have such a long growing season. Depending on where you live, you can pick them starting in spring straight through ’til the end of summer and if you can keep yourself from eating all of them just as-is, this soft and sweet pie is just the thing to make with the little gems. It’s creamy and delicious, uses just a handful of ingredients, and also happens to be incredibly easy to make.
I love that this pie is a celebration of fresh fruit but you also get a bite reminiscent of creamy custard, even though you don’t actually have to go to the trouble of making any kind of custard. In this case, you’re relying on sour cream for that creaminess and all you have to do is mix it with a bit of flour, sugar, and vanilla.
That’s it for the ingredients for the filling. Just those and plenty of fresh strawberries.
You hull and halve them and fold them into the sour cream mixture and into a pie shell it goes.
A sprinkle of sugar over the top ensures that it gets golden brown in the oven…
… but the inside remains soft and creamy and sweet. It’s a lovely, simple pie for spring or summer and it couldn’t be easier to make!
Strawberry Sour Cream Pie
Makes 1 pie Prep 5m Cook 40m
- 1 9-inch pie crust, unbaked
- 1 quart fresh strawberries
- 1 cup all-purpose flour
- 1 1/4 cup sugar, plus more for dusting
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- Preheat oven to 450°F.
- Hull strawberries and slice them in half. Set aside.
- In a large mixing bowl, sift together flour, sugar, and salt. Add sour cream and vanilla and mix until smooth.
- Fold in strawberries and pour into pie crust, gently spreading out filling without packing it down.
- Dust the top with about a tablespoon of sugar and bake for 10 minutes. Reduce heat to 350°F and bake until crust is golden brown, about 30 minutes more.
- To brown the top of the pie, broil 2-3 minutes. Chill completely before slicing. Enjoy!
Recipe adapted from Willow Bird Baking.