Strawberry Pie with Sour Cream Topping

Strawberry pie with sour cream topping features a shortbread base, a layer of fresh strawberries and a delicate sour cream souffle that bakes right in the pan. An hour at 180°C and you get a dessert that could easily pass for a torte. Highly recommend it - enjoy!

Strawberry Pie with Sour Cream Topping

A pie with a shortbread base, fresh strawberries and a delicate sour cream souffle topping, baked for an hour at 180°C.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Course: Pies

Cuisine: Home cooking

Ingredients Method

Ingredients

  

For the shortbread base

• 200 g flour
• 100 g butter cold
• 1 tbsp sugar
• 1 egg

For the souffle

• 200 g strawberries
• 300 g sour cream
• 150 g sugar
• vanilla
• 3 tbsp cornstarch
• 3 eggs

Method

 

1. For the base, rub the cold butter into the flour until it forms fine crumbs, add the egg and sugar and knead into a dough.
2. Press the dough into a 16 cm pan, prick with a fork and fill with chunks of strawberry up to about a third of the height.
   
3. For the topping, put all the souffle ingredients into a bowl and beat with a mixer until smooth.
4. Pour the topping into the pan and bake in an oven preheated to 180°C for 60 minutes.
   
5. Let the finished pie cool completely, then slice.
   
6. Enjoy!
   

Tips

• I used a 16 cm pan - a wider one will give you a shorter pie that bakes faster.
• Be sure to prick the base with a fork so the dough doesn't puff up under the topping.
• Let the pie cool completely: a warm souffle won't slice cleanly.