Strawberry Sour Cream Pie
This strawberry pie was an absolute hit with my family, they couldn't get enough of its delightful flavor. It's incredibly tender and aromatic; the strawberries pair wonderfully with the sour cream soufflé. It's the best strawberry pie I've crafted to date.
Moreover, it's a quick and straightforward recipe, which can be finished and left to cool within an hour and a half.
Chop the cold butter into pieces and blend with the flour (using your hands or a mixer) until it forms a crumbly texture.
Add 1 egg and 1 tablespoon of sugar, and continue mixing until combined.
Observe as the dough starts to come together.
Shape the dough into a ball, wrap in plastic, and refrigerate for 30 minutes.
Meanwhile, clean and wash the strawberries, then prepare the sour cream soufflé:
- Mix 3 eggs, 3 tablespoons of flour, 150g sugar, vanilla, and sour cream together in a bowl.
Roll out the dough and place it in a pan with high sides (28-30 cm). Extend the dough edges 2-3 cm up the sides of the pan.
Add halved or quartered strawberries.
Pour in the cream mixture and bake in a preheated oven at 200 degrees Celsius for 40 minutes.
Once done, let it cool, remove the pan edges, and allow it to set further.
It's best served chilled or cold.
Enjoy a delicious slice :)
Bon appétit!
