Well Dined

16Jun/130

Strawberry Sour Cream Pie

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I have been dying to make this pie ever since I discovered the recipe last summer, sadly too late for strawberry season.  I love the combination of sour cream and fruit - really, REALLY love it.  One of my favorite pies ever is this creme fraiche and peach pie that you know I will be making as soon as peaches are in season.

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The filling is so easy it's almost silly, but before we get to that I want to talk about this crust.  This crust!  First of all, can we acknowledge that that is the prettiest crust I have ever made?  She's improving, ladies and gentlemen!  Part of that is due to how easy this crust is to work with.  I had thought I discovered the secret to good crust two years ago with Martha Stewart's half butter, half shortening pate brisee - BUT, then I discovered this recipe with butter and lard.  Lard, folks, is the bomb.  Why have I never used it before?!  After all, shortening is just pretending to be lard - so why not go with the real stuff?  The texture, the taste, the ease of rolling it out even when it's cold - *sigh*.  Please tell me you will make this.  Seriously, go make it right now.

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What was I talking about?  Oh right - the filling.  Equal parts flour, sugar, and sour cream - mix together, fold in strawberries.  That is it, I kid you not!  Then after baking until the center is (kind of) set (it's inevitably going to be a bit runny), sprinkle the top with a bit more sugar and broil until it turns golden brown.

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Yum.  Oh yum.  So much yum.  Custardy, just a bit sour, but also sweet, rich and creamy, ooey gooey - I wish I hadn't already eaten this whole pie by myself because I want more!

Strawberry Sour Cream Pie
Recipe from Worth the Whisk via Willow Bird Baking
*Edited on 5/12/14 to clarify crust instructions*

Pie Crust: (or you can use an unbaked, prepared crust)
2 cups flour
1 tsp salt
1/4 cup cold lard (non-hydrogenated if available)*
1/2 cup cold butter, chopped
at least 1/4 cup ice cold water, up to 3/4 cup
*you can substitute vegetable shortening here if you wish, but I highly recommend the lard!

Filling:
1 quart fresh strawberries
1 cup flour
1 1/4 cup sugar, reserve 1 tablespoon
Dash salt
1 cup sour cream (full fat)

Preheat oven to 450 degrees F.

Make the crust: mix together flour and salt to combine. Add scoops of lard and chunks of butter and cut together with a pastry knife until butter pieces are no larger than small peas. Add 1/4 cup of water and mix together. Continue adding water until the dough is just able to come together and be rolled into a ball. I use about 3/4 cup water total. Form the dough into a disk, wrap in plastic, and refrigerate for 20-30 minutes.

On a floured surface, and sprinkling with flour as necessary, roll disk of dough out to around 2 inches larger than your pie plate and transfer it, situating it in the plate. Trim to 1 inch, then fold the excess dough around the edges and crimp.

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 F (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.  I love this at room temp, but cold from the fridge is good too.

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