Strawberry Sour Cream Pie

I am kicking off Monday with some strawberry sweetness over at one of my favorite blogs - Two Delighted. If you don't already follow them, you should. Colleen & Meg are the most adorable, fun and creative sisters I know and I am honored to be guest posting over at their blog while they are in Europe!

Stop by and say hello.   

Strawberry Sour Cream

Adapted by Worth the Whisk

Ingredients

1 unbaked, premade deep dish pie crust
1 quart fresh strawberries
1 cup flour
1 1/4 cup sugar, reserve 1 tablespoon
Dash salt
1 cup sour cream {not fat-free}

Directions

Preheat oven to 450 degrees. Hull and wash the strawberries and slice them in half. Set aside. Sift flour, sugar, and salt into a large mixing bowl. Add sour cream, blending until creamy. Gently fold in the berries without over-mixing. Pour fruit into pie shell and spread to edges without packing down — there should be spaces throughout the filling. Sprinkle the top with the last 1 tablespoon sugar. Bake the pie for 10 minutes, then reduce the heat to 350 degrees {you can leave the oven door open a minute during this period to let the temperature drop a little} and bake an additional 30 minutes or until crust is golden brown. Broil the pie for 2-3 minutes to brown up the top. Allow to cool completely before cutting.

 

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