Strawberry Sour Cream Pie Recipe
submitted by reader Dorothy Trainor
of Albuquerque, NM
Ingredients
1 unbaked 9-inch pastry shell
1 quart fresh strawberries
1 and 1/2 cups sugar
1 cup all-purpose flour
1 cup sour cream
1/4 teaspoon salt
2 tablespoons sugar (reserved)
Instructions
Preheat oven to 450 degrees. Sort, rinse and halve berries. Place berries evenly in pastry shell. Sift flour, sugar and salt together in a medium-sized bowl. Add sour cream and stir well. Pour mixture over berries and spread evenly. Sprinkle reserved sugar over the top. Bake for 10 minutes. Reduce oven to 350 degrees and bake another 30 minutes, or until crust is a gentle, golden brown.
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4/19/07 11:40 AM
I came across this recipe nearly 2 years ago when I was looking for a
baked strawberry pie. I love strawberry/rhubarb pie, but my husband isn't crazy about rhubarb. In all of the other strawberry pie recipes I found, the strawberries were not cooked, but put in a baked pie crust and topped with sauce. These pies didn't have the same taste as a baked strawberry pie. From the first time I made this strawberry sour cream pie, it was a hit. It quickly became our very favorite pie. It is one of my most requested recipes and I have given it out over and over. I've made it using frozen strawberries when fresh ones are out of season, and it still comes out wonderful.
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