Ladies, I am soooo full. I just got finished taking the photographs of this ultimate strawberry pie and I ate not one, but two pieces! I had planned on sharing the pie with my neighbors, but I am now thinking of keeping this one to myself. I am also thinking I might need a third piece because it is seriously just that good!
I found the recipe on my Cooking: Desserts Pinterest Board and I believe it was one of the first dessert recipes I ever pinned, and yet I had never tried making it before. Here in Southern California we are in the thick of strawberry season, so I figured now was the time. And ladies, it is amazing! I haven’t made a pie in forever and I can’t think of why I ever stopped. Maybe it is because I associate pies with spring and summer more than autumn and winter. Maybe it is because I was trying new desserts. Whatever the case may be, I am back on a pie kick, which will thrill my husband. He loves a good pie.
I made the crust from scratch, but there is no reason you have to. A store bought crust would work just as well and is way easier. Plus it doesn’t make so much of a mess. Then you just have to fill the crust with the sour cream and strawberry mixture, bake and let cool. Then eat! I really believe this is the ultimate strawberry pie and every single one of you should try it.
Ultimate Strawberry Pie
- 2 cups flour
- 1 teaspoons salt
- 1/4 cup cold shortening
- 1/2 cup cold butter, chopped
- 3-4 tablespoons ice cold water
In a food processor place the flour, salt, and shortening. Pulse 10 times to combine. Next add the butter. I cut my butter into small cubes, then place them in the freezer for an hour or two (or overnight) before I make pie crust, but if you forget that is ok. Pulse 10 times and then check to see how big the biggest pieces of butter are. They should be no larger than a pea. If they are still pretty big, pulse 5-10 more times. Now it is time to add the cold water. I slowly add the ice water 1 Tbsp at a time while pulsing the dough. Once the dough looks like it is starting to stick together I stop adding water and then I pour it out onto plastic wrap, mold into a disk, and then place in the fridge while I make the strawberry filling.
- 1.5 pounds of strawberries
- 1 cup flour
- 1 cup sugar
- dash of salt
- 1 cup sour cream
- 1/2 tsp vanilla flavoring
Hull the strawberries and cut into bite sized pieces.
In a bowl, combine the flour, sugar, and salt. Now add the sour cream. Stir to combine. I found my mixture to be a little bit on the dry side and I thought the recipe was messed up. So I added a little splash of soy milk (because that is what was in the fridge. Regular milk would work as well) to give it a creamier consistency. It was like a very thick frosting. Then I added the vanilla and the sliced strawberries. I carefully folded the strawberries into the flour mixtures and it ended up working perfectly! If you find your batter to be creamy enough without the milk, then don’t add it.
Preheat the oven to 450 degrees.
Once you are done with the filling, it is time to make the crust. Sprinkle some flour on your work surface and then roll the dough out until it is about 1/8″ thick. Place your pie pan on top and then cut 2″ larger all the way around. Carefully place the pie dough into the pan and make a pretty edge.
Carefully pour the filling into the pie pan and smooth. Place in the oven for 10 minutes, then lower the heat to 350 and bake for 30 more minutes. It is done when the top is just beginning to brown and the filling isn’t jiggly. Let cool completely before cutting.
If you decide to try this recipe or anything inspired by Pinterest, take an Instragram of it and label it #StopPinningStartDoing so I can check it out.