This is Natalie’s grandmother’s recipe, and a guest favorite.
So simple, yet the absolute TASTE of summer!
Refrigerate an unbaked pie shell at least one hour prior to baking
(this chills it to keep the juice of the strawberries from soaking into the crust)
- Hull & halve a quart of strawberries, put in shell
- Mix 1 1/4 cup sugar with 1 cup flour, then mix in 1 cup sour cream and spread mixture on top of berries (mixture will seem to dry at first, but should end almost the texture of a biscuit dough). Sprinkle about a 1/4 cup of sugar on top of filling
- Bake @ 450 degrees for 10 minutes then 350 degrees for 40-45 minutes, until deep golden brown on top.