Strawberry Brown Sugar Sour Cream Pie

Strawberry Brown Sugar Sour Cream Pie

4 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
The Lonely Tourist
Recipe by  The Lonely Tourist

“A pie based on the deliciousness of fresh strawberries dipped in sour cream and brown sugar.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Combine the egg, 3/4 cup brown sugar, white sugar, sour cream, and 1/4 cup wheat flour in a bowl. Place the strawberry slices in the pie crust, and spoon the sour cream mixture over the berries.
  3. In another bowl, stir together 1/3 cup brown sugar and 1/3 cup flour. Pour in the melted butter, and stir until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell.
  4. Place pie on lowest rack in preheated oven. Bake for 15 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 45 minutes longer. Remove from the oven, and let it cool completely (yes, overnight works best).

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Reviews (4)

Rate This Recipe
The King's kid

The King's kid

Wow, what a pie! Easy to make and fun, too. It will satisfy your sweet tooth, that's for sure. Used frozen s'berries rather than fresh. While berries partially thawed (30 minutes the most), I mixed the egg, brown/white sugars with sour cream and whole wheat flour. Let mix stand while slicing s'berries - cut each in half then sliced vertically. Laid s'berries in a GRAHAM CRACKER unbaked pie shell then covered with mix. Pie shell was full so I put cookie sheet under pie to prevent overflow in oven. Had a problem with the topping - too runny. Added 3 tablespoons of whole wheat flour, 1 tablespoon at a time, stirring after each addition. By the 3rd spoon, mixture resembled course meal. Baked as directed. Three hours after pie cooled on the counter, my tastebuds were begging for a piece to eat. Pie was good and crunchy! A little too sweet for me. Put in the refrigerator overnight and discovered the pie is not as sweet as earlier. Next time I'll try using Splenda or Apriva sugars. Enjoy!



Great idea and execution for a pie! Following the instructions, it was delectable! I would definitely not use a graham cracker crust as the first reviewer suggested. The sweetness of the filling needs a more savory, buttery foundation. Go ahead and reduce the sugar a bit if you don't have too much of a sweet tooth. I will be making this again!



This pie was way, way too sweet for my taste (even after sitting overnight in the fridge as another reviewer suggested). I won't be making this pie again.

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Amount Per Serving (8 total)

  • Calories
  • 416 cal
  • 21%
  • Fat
  • 17.3 g
  • 27%
  • Carbs
  • 63.4 g
  • 20%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 175 mg
  • 7%

Based on a 2,000 calorie diet



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Strawberry Rhubarb Cream Pie


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Sour Cream Peach Pie