We're back to the weekend, so let me first wish you an early Happy 4th of July!
Surprise! A treat from us to you this weekend is we have a new discount code now live! "july4th" for 25% off your purchase!
Perfect time to stock up so you can cook and bake along with me!
Today I am going to give you one of my FAVORITE Summer Pie recipes! I seriously make this over and over until I switch the Strawberry Rhubarb later in the summer. Maybe you recently went strawberry picking at a farm, maybe you caught some amazing sales at your local grocery store, but either way, you are going to want to give this recipes a go, because you won't be able to stop making it, and your loved ones won't be able to stop eating it! Don't be scared of the "Sour cream" in the title, this recipe is perfect and sweet!
STRAWBERRY SOUR CREAM PIE
IMPORTANT NOTE: To CBD infuse this recipe, add 5-6 Drops of our Strawnana Tincture, SO GOOD! Enjoy!
Pie Crust Ingredients:
(or you can use an unbaked, prepared crust)
2 cups flour
1 teaspoons salt
1/4 cup cold lard (non-hydrogenated if available)*
1/2 cup cold butter, chopped
3-4 tablespoons ice cold water
1 egg and 1 teaspoon heavy cream for egg wash
*you can substitute vegetable shortening here if you wish, but I highly recommend the lard!
1 quart fresh strawberries
1 cup flour
1 1/4 cup sugar, reserve 1 tablespoon
1 cup sour cream (not fat-free)
Wash your berries!
Preheat oven to 450 degrees F. To make the crust, pulse flour and salt together to combine. Add scoops of lard and pulse into the mixture has the texture of coarse sand, about 10 seconds. Add in chunks of butter and pulse until butter pieces are no larger than small peas, about 10 pulses. Add minimum amount of water and pulse on low. If dough remains crumbly and doesn’t come together, add another tablespoon of water. Add as little as is required to enable the dough to be rolled into a ball. Form the dough into a disk, wrap in plastic, and refrigerate for 20-30.
Roll disk of dough out to around 2 inches larger than your pie plate and transfer it, situating it in the plate. Fold the excess dough around the edges and crimp, trimming where necessary.
Hull and wash the strawberries and slice them in half. Set aside. Sift flour, sugar, and salt into a large mixing bowl. Add sour cream, blending until creamy. Gently fold in the berries without overmixing. Pour fruit into pie shell and spread to edges without packing down — there should be spaces throughout the filling. Sprinkle the top with the last 1 tablespoon sugar.
Bake the pie for 10 minutes, then reduce the heat to 350 degrees F (I leave the oven door open a minute during this period to let the temperature drop a little) and bake an additional 30 minutes or until crust is golden brown.
Broil the pie for 2-3 minutes to brown up the top. Allow to cool completely (4-5 hours in the fridge) before cutting, and serve!
And there we have it! I have been using this recipe for about 3 years and it never falls to impress! Surprise your friends and family this weekend with this killer recipe, and if you make it, let us know on Facebook or Instagram! Be sure to use the discount code "july4th" this weekend to get 25% off your entire purchase! Save big & get infusing!
Have a safe, happy and fun weekend, and I will return on Monday,