Wednesday, October 5, 2011
strawberry sour cream pie
I made this for the 4th of July, if you couldn't guess based on the patriotic table cloth. For the second year running, I went up to my friend Kristina's house in Winthrop, Massachusetts. Her mother has amazing patriotic decorations, and this table cloth only scratches the surface.
Fourth of July, Winthrop style is a weekend long affair of grilling and pasta salad and swimming and egg tosses, and as good as this strawberry sour cream pie was, it was just a minor contribution to the pantheon of awesomeness that was Kristina's family's 4th of July weekend.
However, it's a pretty delicious pie, and if you were to use a pre-made pie crust you could whip one up in a matter of minutes. The filling is literally just a dash of salt, a cup of sugar, a cup of flour and a cup of sour cream mixed with four cups of strawberries that have been cut in half. Dump it in a pie crust, dust it with an extra tablespoon of sugar and bake. Such a breeze, and once it's been chilled it is such an unusual and refreshingly tasty filling.
My only critique of this recipe is the crust. I went ahead and used bacon grease and butter in equal proportions, as per the directions, and I definitely thought that the result was a bit... porky. You know that I am a total bacon girl, but in this case I definitely felt that I'd cut it down to maybe a third part, because that big bacon flavor was distracting from the absolutely delicious filling, and not in a good way.
Aside from the fact that I was secretly worried that people were grossed out by the crust, I felt that this was a pretty great thing to bring to a summer picnic/bbq, and I thought that the custardy filling was a very cool change of pace. I don't know about you, but I've never had fruit pie like this before, and I was pretty pleased with the outcome.