Lemon Sour Cream Pie with Strawberries

This pie recipe is compliments of Catie Lutz and it is so yummy. It's a chilled pie so its perfect for the coming summer months. This is a single crust pie so you can use your own recipe, a store bought crust or the recipe that follows. Enjoy!



Sour Cream Custard Filling:

1Cup Sugar
1/4Cup Cornstarch
1/2Cup lemon juice (fresh or bottled)
3 egg yolks
1Cup milk

2Tbsp butter
1Cup Sour cream
Fresh Strawberries
Whipped cream

Combine 1st set of ingredients and stir over medium heat . Cook until fairly thick but not setting up yet. when very thick take off heat and add 2Tbsp butter, mix well. Cool until almost set then add sour cream and blend well. Pour into baked pie shell and top with fresh strawberries and/or whipped cream. Chill, or just eat it because you won't be able to resist.


Catie's No-fail Pie Crust (makes 4 single crusts)

4Cups Flour
1tsp Baking powder
1tsp salt
1 3/4Cup Crisco shortening, butter flavor
1/2Cup water
1 egg
1Tbsp vinegar

Mix dry ingredients. Cut crisco into dry ingredients until it resembles dry crumbly meal. Mix water, vinegar and egg together, add to dough. Mix well. Roll out 1/4 and place in pie pan. Prick crust all over and use pie weights or rice if desired. Bake empty shell at 425F for 15 mins. (If using rice as a pie weight, remove at 10mins and continue baking shell for 5 more mins.)