Strawberry Sour Cream Pie Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Ingredients
| Basic crumb crust baked and cooled | ||
| Fine whole wheat or graham cracker crumbs 1 1/2 to 2 cups | ||
| White or brown sugar 1/4 cup | ||
| Ground cinnamon or other preferred sweet spice 1/2 teaspoon | ||
| Butter/Margarine | 6 Tablespoon, melted (For Basic Crumb Crust:) | |
| Melted butter for greasing | ||
| Fresh strawberries, hulled 1 quart | ||
| Cornstarch | 3 Tablespoon (For Basic Crumb Crust:) | |
| Sugar to taste 3/4 to 1 cup | ||
| Lemon juice | 2 Tablespoon (For Basic Crumb Crust:) | |
| Sour cream | 2 Cup (16 tbs) (Topping) | |
| White sugar | 14 Cup (16 tbs) (Topping) | |
| Vanilla | 1/2 Teaspoon (Topping) | |
Directions
1. Make Basic crumb crust, combine crumbs, sugar and spice.
2. Mix in melted butter; the mixture should stick together when pressed (dry crumbs may need a little more fat).
3. Press mixture evenly over base of a 9-inch pie plate or flan case.
4. Bake 5 to 8 minutes if you wish, and cool, or chill well before use, depending on recipe.
5. Put 1 pint strawberries in a saucepan.
6. Mash with a fork.
7. Add and stir in cornstarch, sugar and lemon juice.
8. Cook over medium heat, stirring constantly, until mixture thickens and clears.
9. Cool. While cooling, halve remaining strawberries or quarter if large.
10. Fold into mashed mixture.
11. Turn into baked, cooled crust.
12. Blend together the sour cream, sugar and vanilla for topping.
13. Spread over the strawberry mixture.
14. Bake at 350°F for just 5 minutes.
15. Then chill for 4 to 6 hours (not longer).
2. Mix in melted butter; the mixture should stick together when pressed (dry crumbs may need a little more fat).
3. Press mixture evenly over base of a 9-inch pie plate or flan case.
4. Bake 5 to 8 minutes if you wish, and cool, or chill well before use, depending on recipe.
5. Put 1 pint strawberries in a saucepan.
6. Mash with a fork.
7. Add and stir in cornstarch, sugar and lemon juice.
8. Cook over medium heat, stirring constantly, until mixture thickens and clears.
9. Cool. While cooling, halve remaining strawberries or quarter if large.
10. Fold into mashed mixture.
11. Turn into baked, cooled crust.
12. Blend together the sour cream, sugar and vanilla for topping.
13. Spread over the strawberry mixture.
14. Bake at 350°F for just 5 minutes.
15. Then chill for 4 to 6 hours (not longer).
Chef
