Summer Strawberry Sour Cream Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
Summer Strawberry Sour Cream Pie, or: I’m Sick of the Record-Breaking Snow and Want to Get Away Pie
Pie Crust (you can also use a prepared pie crust, if you prefer)
  • 2 cups all-purpose flour
  • 1 teaspoon Himalayan pink or fine sea salt
  • ¼ cup (4 Tablespoons) cold bacon fat
  • ½ cup cold (8 Tablespoons) unsalted butter, chopped
  • 3-4 Tablespoons ice cold water
  • 1 large cage-free egg + 1 teaspoon whole milk for egg wash
  • 1 quart (4 cups) fresh strawberries
  • 1 cup all-purpose flour
  • 1¼ cups vanilla sugar, reserving 1 Tablespoon for the crust
  • Dash Himalayan pink or fine sea salt
  • 1 cup full fat sour cream
Pie Crust
  1. In a large bowl, mix together the dry ingredients for the pie crust.
  2. Cut in the cold bacon fat and butter with a pastry blender.
  3. Stir in water, 1 Tablespoon at a time, until the dough just barely comes together. Dump onto the counter and form a large disc.
  4. Wrap in plastic cling wrap and refrigerate for 30 minutes.
  5. While the dough is chilling, preheat oven to 450 degrees Fahrenheit and prepare the filling.
  1. Wash strawberries, then hull and chop in half.
  2. In another bowl, whisk together the flour, sugar, and salt.
  3. Stir in the sour cream.
  4. Once thoroughly combined, stir in the strawberries.
  5. Lightly flour your work surface and pie dough, then roll it out until it’s roughly 2 inches larger than your pie dish.
  6. Fold in half gently, then half again, and transfer to your pie plate, unfolding gently to cover the surface.
  7. Crimp the edges and trim the excess dough.
  8. Spread the filling into the crust, but don’t pack it down–there should be some space in the filling.
  9. Mix together the egg and milk for the eggwash and paint it on the exposed edges of the pie crust with a pastry brush.
  10. Sprinkle the reserved 1 Tbsp sugar on the filling and pop it in the oven.
  11. Bake for 10 minutes, then drop the temperature down to 350 degrees Fahrenheit and bake for an additional 30 minutes.
  12. Broil for 2-3 more minutes to get a browned top, then remove from the oven to cool completely before serving.
Recipe by Poet in the Pantry at