Sour Cream Strawberry Pie
10 servings
90 minutes
Sour cream strawberry pie is a true summer dessert, infused with tenderness and freshness. Its roots trace back to American culinary tradition, where the combination of berries and sour cream creates a harmonious duet of flavors. The crispy crust with a light creamy note perfectly complements the juicy strawberry filling, while the sour cream topping makes the pie incredibly soft and velvety. This dessert can be served for family tea or a formal dinner — it is always appropriate and loved by all. It is best served chilled to maximize the berry flavor. Each spoonful of this pie is a journey into a world of tenderness and pleasure.
1
For the test, mix softened butter, flour (a heaping cup), sugar (1/2 cup), baking powder, and 2 tablespoons of sour cream. Place the prepared dough in the refrigerator for 10 minutes.
- Butter: 100 g
- Wheat flour: 1 glass
- Sugar: 1.3 glass
- Baking powder (raising agent): 1 teaspoon
- Sour cream: 1 jar
2
Grease the mold with butter (my mold has a diameter of 24 cm).
- Butter: 100 g
3
We spread the dough, forming the edges, and send it to a preheated oven (to 180 degrees) for 10 minutes to let the pie base 'set'. After 10 minutes, we take it out and set it aside to cool slightly (do not turn off the oven!).
4
Meanwhile, we prepare the filling. We beat 1 cup of sour cream, 1 egg, and 0.75 cup of sugar, adding 2 tablespoons of flour.
- Sour cream: 1 jar
- Chicken egg: 1 piece
- Sugar: 1.3 glass
- Wheat flour: 1 glass
5
Drain excess liquid from the thawed strawberries. Spread them over the dough and pour our sour cream mixture on top. Bake the pie in the oven for 40 minutes.
- Strawberry: 500 g
- Sour cream: 1 jar
6
We take out the finished pie and, despite the urge to try it immediately, let it cool down before removing it from the mold and cutting it into pieces.
