Strawberry Brown Sugar Sour Cream Pie

Strawberry Pie

Strawberry Brown Sugar Sour Cream Pie

Strawberry Brown Sugar Sour Cream Pie
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    8 People
  • VIEWS
    36

Imagine sun-ripened strawberries mingling with the tangy coolness of sour cream, all embraced by the warm, caramelly sweetness of brown sugar. This pie is a delightful celebration of simple pleasures, perfect for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    63 g
  • Cholesterol
    44 mg
  • Fiber
    3 g
  • Protein
    5 g
  • Saturated Fat
    8 g
  • Sodium
    175 mg
  • Sugar
    44 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 450 degrees F (230 degrees C) and position a rack in the lowest part of the oven. (5 minutes)

02

Step

In a large bowl, combine 3/4 cup brown sugar, granulated sugar, sour cream, 1/4 cup flour, and the beaten egg. Whisk until smooth. (3 minutes)

03

Step

Arrange the sliced strawberries evenly in the unbaked pie crust. Pour the sour cream mixture over the strawberries, ensuring they are mostly covered. (5 minutes)

04

Step

In a separate bowl, prepare the crumble topping: Stir together 1/3 cup brown sugar and 1/3 cup flour. Add the melted butter and mix with a fork until the mixture resembles coarse crumbs. (5 minutes)

05

Step

Sprinkle the crumble topping evenly over the sour cream and strawberry filling. (2 minutes)

06

Step

Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the filling is set and the crust is golden brown, approximately 45 minutes more. (60 minutes)

07

Step

Let the pie cool completely on a wire rack, preferably overnight, before slicing and serving. This allows the filling to set properly and the flavors to meld. (8+ hours)

For the best flavor, use ripe, locally-sourced strawberries if possible.
If the pie crust edges are browning too quickly, cover them with foil during the last 15-20 minutes of baking.
A dollop of whipped cream or a scoop of vanilla ice cream complements this pie beautifully.
Feel free to substitute all-purpose flour for the whole wheat flour if preferred. The whole wheat adds a slightly nutty flavor and texture.

Albina Quitzon

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 12 Ratings)
Total Reviews: (8)

  • Beth Turner

    Jun 17, 2025

    I added a pinch of cinnamon to the crumble topping for a little extra warmth. Delicious!

  • Lyric Yost

    Jun 4, 2025

    I used a gluten-free flour blend for the whole wheat flour and it turned out great. A perfect dessert for those with gluten sensitivities.

  • Regan Olson

    May 28, 2025

    Could you use frozen strawberries? I don't always have fresh on hand.

  • Genesis Morarnikolaus

    Feb 16, 2025

    This is now my go-to strawberry pie recipe. So easy and so good!

  • Junius Batz

    Jan 28, 2025

    This pie is seriously addictive! The brown sugar crumble is the perfect complement to the tart sour cream and sweet berries.

  • Isobel Herman

    Jan 11, 2025

    My family devoured this pie in one sitting! Will definitely be making this again.

  • Nettie Rempel

    Jan 8, 2025

    The overnight cooling is key – don't skip it! The flavors really deepen.

  • Oswaldo Koepparmstrong

    Dec 23, 2024

    I reduced the sugar slightly and it was still plenty sweet. A great way to make it a little healthier.

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