Pie for Pi Day – Summer Strawberry Sour Cream Pie

Before I begin there are some public service warnings that need to be made.

Firstly, this post contains graphic images of what can only be described as food porn.

Secondly, it will send you diving to your fridge or dashing out to the nearest store to get the ingredients for this pie.  Because, believe me, you need to make this.

It isn’t that I suggest you try it, I am telling you that you will need to.

Unless you have a strawberry allergy, in which case I mourn for you.

This pie should be illegal. 

Thankfully it isn’t…

Now, back to the normally scheduled programming.

Pi Day.  I had never heard of it, until a couple of years ago.  And, at first, being of the UK persuasion when it comes to writing dates, I thought it was a typo and that it was supposed to say “Pie Day”.

But then I realised that it was  the 14th of March, 14/3 in the UK but 3/14 in North Amercia so it was actually Pi.  And that there was pie for Pi Day.

Now that made a lot of sense to me.  Pie for almost anything makes sense to me to be honest.

This is the first year that I have “celebrated” Pi Day and then I went and forgot to post this until today.

Yep.  I am blonde in so many ways.

The recipe calls for lard or shortening.  I ignored that completely.  I use butter.  Argue with me if you will.  I still will use butter.

Also, the name.  SUMMER Strawberry Sour Cream Pie.  Looking out the window at the knee deep snow I can only wish. 

It calls for fresh strawberries too.

It was at this stage I wondered why I was so dead set on making this pie.  I can’t get fresh strawberries here.   No way, no how.  But I wanted this pie!

So, I substituted frozen strawberries, which I am sure did change the pie slightly, but I won’t know for sure until I make it with fresh strawberries, which I am willing to do just for the sake of science. 

Selfless, aren’t I?

As always I did read through this recipe before I started to make it, and it all seemed okay.  It was only when I took it out of the oven and remembered that it said to let it cool completely before slicing that I realised there is a huge problem with the recipe.

How in the name of all that is good and holy was I to contain myself?

I did.  Just.  But it only goes to further prove my worthiness to be sainted.

Summer Strawberry Sour Cream Pie
Recipe by: Worth the Whisk
Yields: one 9-inch pie, serves 6-8

Pie Crust Ingredients: (or you can use an unbaked, prepared crust)

  • 2 cups flour
  • 1 teaspoons salt
  • 1/4 cup cold lard (non-hydrogenated if available) or shortening if preferred (I use more butter instead)
  • 1/2 cup cold butter, chopped
  • 3-4 tablespoons ice cold water
  • 1 egg and 1 teaspoon heavy cream for egg wash
    *you can substitute vegetable shortening here if you wish, but I highly recommend the lard!

Filling Ingredients:

  • 1 quart fresh strawberries
  • 1 cup flour
  • 1 1/4 cup sugar, reserve 1 tablespoon
  • Dash salt
  • 1 cup sour cream (not fat-free)

Directions:
Preheat oven to 450 degrees F.

To make the crust, pulse flour and salt together to combine. Add scoops of lard and pulse into the mixture has the texture of coarse sand, about 10 seconds. Add in chunks of butter and pulse until butter pieces are no larger than small peas, about 10 pulses.

Add minimum amount of water and pulse on low. If dough remains crumbly and doesn’t come together, add another tablespoon of water. Add as little as is required to enable the dough to be rolled into a ball.

Form the dough into a disk, wrap in plastic, and refrigerate for 20-30 minutes.

Roll disk of dough out to around 2 inches larger than your pie plate and transfer it, situating it in the plate. Fold the excess dough around the edges and crimp, trimming where necessary.

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 overmixing.

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 (I 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, and serve with fresh whipped cream or ice cream.

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