This should be your go-to pie for strawberry season. Trust me.

I have an extra special affection for this delight, because it was one of dear sister-in-law’s favs while she was pregnant with my little nephew. She had an aversion to almost everything. But this pie, to all my pride, she loved.

My nephew is old enough this year to try a slice himself and I hope it becomes one of his favorites too.

Strawberry Cream Pie {Week 22}
1 pastry shell
1 quart fresh strawberries, sliced in half
1 cup flour
1 1/4 cup sugar, reserve 1 tablespoon
Dash salt
1 cup sour cream (full fat, not fat-free)

Whisk 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 at 450, 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–do make sure you don’t forget to turn the oven down! Don’t ask me how I know. ) and bake an additional 30 minutes or until crust is golden brown.

Broil the pie for 2-3 minutes to brown up the top (watching the pie carefully). Allow to cool completely (4-5 hours in the fridge) before cutting, and serve with fresh whipped cream or ice cream.

Enjoy!!

Source: Willowbirdbaking.com