I have mentioned on a few occasions that pies are something I have grown into slowly, and when I have to whip up a cake really quickly, pies have become my go-to dish. Yes, it’s not a German thing, but I’m still the German baker making them.
I totally forgot last week that I had two quarts of strawberries sitting in my fridge that I had bought off of an Amish gentleman who showed up at our door, his young son in tow. They were smaller than what you see at the grocery store, but they had SO MUCH MORE flavor. Initially I thought I’d make them into a German-style fresh strawberry cake, and then I forgot all about them. Shame on me, because strawberries are SUCH a favorite of mine. I can’t believe I did that!
Looking for a way to salvage them, I ended up taking the concept of the sour cream peach pie with streusel that I made for my daughter’s birthday and turned it into a strawberry sour cream pie – without streusel. Let’s just say, the two pies I made were “inhaled” pretty quickly.
On a related note, my friend Carla from “Chocolate Moosey” did a strawberry recipe round-up recently, in which my post on Cristina Ferrare’s strawberry shortcake was included. It’s a pretty cool list of strawberry related recipes!
Do you like strawberries? What’s your favorite recipe?
- 235 g (1¾ cups) all-purpose flour, sifted
- 15 g (1 tbsp) sugar
- (1/2 tsp or 4 g salt; omit if you are using salted butter)
- 115 g (1/2 cup or 1 stick) of butter, cut into 6 mm (1/4”) cubes, chilled
- 1 egg yolk (15 g)
- 40 g (3 tbsp) cold water [total of 60 g liquid including the yolk]
- 1 quart or about 1 lb (453 g) of small strawberries, cleaned and hulled
- 100 g (1/2 cup) sugar
- 30 g (2 tbsp) Jack Daniels
- 15 g (2 tbsp) cornstarch
- 250 g (1 cup) sour cream
- 125 g (2/3 cup) sugar
- 15 g (2 tbsp) corn starch
- 2 eggs
- 2 g (1/2 tsp) vanilla flavor
- 2 g (1/2 tsp) lemon flavor
- Sift the flour into the bowl of a mixer outfitted with the paddle attachment.
- Add the sugar (and salt, if using) and chilled butter.
- Cut the butter into the dry ingredients until the mixture resembles a coarse meal. Add the liquid.
- Finish the dough by hand. Do not overwork or your crust will be tough instead of flaky.
- Form into a ball, pat into a thick disk and chill for 30 minutes wrapped in plastic wrap.
- If you are using larger strawberries, cut them into halves or quarters.
- Heat up all ingredients but the cornstarch slowly in a saucepan.
- When the sugar has dissolved and the mixture appears bubbly, sift in the cornstarch and continue heating until it thickens slightly.
- Remove from heat and let cool completely.
- Beat the eggs and the sugar until the sugar starts to dissolve.
- Add the other ingredients and continue to beat until the mixture is creamy.
- Preheat the oven to 400 F.
- Roll out the crust to about 4 mm (1/8”) thickness so it will cover a 9” pie form. Line the pie form with the crust, trim and crimp as desired. Prick the bottom a few times with a fork and chill in the fridge for about 20 minutes.
- Spread the cool strawberry mix evenly on the bottom of the pie shell. Top with the sour cream batter.
- Bake for about 30 minutes or until a toothpick inserted in the middle comes out clean.