Friday, June 22, 2012

Strawberry Raspberry Sour Cream Pie

I made this sour cream strawberry raspberry pie as a special request from some of my friends, one in particular who said this was her favourite pie ever! I can understand why it is her favourite because this pie is absolutely delicious and such a great way to enjoy fresh summer fruit. The filling is thick and creamy without being overly heavy, and it is the perfect combination of sweet and tangy. The brown sugar crumble topping is the perfect way to finish off each slice. Since the pie filling is like a custard, the slices do not hold their shape well and are a bit runny when cut, but taste wins over appearance in my books any day! The original recipe for this pie used strawberries and rhubarb, but I could not find any rhubarb at the grocery store so I substituted it with raspberries instead. Feel free to swap in rhubarb if you have some.


1 unbaked 9" pie crust - Use my perfect pie crust recipe for a great homemade pie crust!
3 cups sliced strawberries - If using frozen berries, then thaw beforehand
2 cups raspberries
1 cup sour cream - If you don't have sour cream you can substitute plain yogurt
1 cup white sugar
1/4 cup all-purpose flour
1 Tbsp. corn starch

Crumble Topping Ingredients:
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup cold butter, cut into small cubes


Preheat the oven to 450 degrees F.

Arrange the sliced strawberries on the bottom of the unbaked pie crust.

Arrange the raspberries over top of the strawberries.

Mix the white sugar, 1/4 cup flour, and corn starch together in a small bowl, then stir into the sour cream until it is smooth. Pour this mixture evenly over the fruit.

For the crumble topping, combine the flour and brown sugar in a medium bowl, then cut in the butter with a pastry blender or two butter knives until the mixture is crumbly and no large chunks of butter remain. Sprinkle evenly over top of the pie.

Bake at 450 degrees F for 15 minutes on a bottom oven rack, then reduce the heat to 350 degrees F, move pie to the middle rack, and continue to bake for another 35-40 minutes, until the fruit is tender and the pie crust is golden brown. Depending on your oven, you may just want to keep the pie on the bottom oven rack or a lower rack so that the crust bakes all the way through. I find with my oven I have to do this because the filling is so liquid-y that the middle of the pie crust will still be a little raw if I just keep it in the middle rack. If the crumble topping begins to get too brown then cover it with a piece of aluminum foil for the remainder of the baking time. Cool on a wire rack, then chill for 1-2 hours in the refrigerator before serving.

I wasn't able to get a nice picture of a slice of this pie before my friends devoured it! Here was the last lonely piece of pie in the pie plate that I managed to get a photo of. As you can see the filling does not hold together very well when you cut into the pie, but I can guarantee you that people will love it anyway and it will be gone in about 20 minutes.

*Recipe by Brooke McMillan

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