Strawberry Sour Cream Pie

Roll out crust and line pie dish with it. Use a fork to poke holes in the bottom of the crust. Cover the crust with aluminum foil and fill with pie weights. Bake 20 min at 375°.

Remove foil and bake another 20 min or until the inside of the crust is golden brown .

Meanwhile, combine sour cream, sugar, vanilla, flour, and salt.

Soften (but don’t melt) butter for the crumble topping. Blend with sugar, flour, and oats using a fork or your hands.

Fill pie shell with strawberries and pour the sour cream mixture over the fruit. Sprinkle crumble mixture evenly across the top

Bake at 425° for 20 minutes, then lower temp to 350° and bake until the top turns golden brown and strawberry filling bubbles from underneath the custard.

***This makes a sparse covering of crumble. That is how I wanted it. If you would prefer a full covering of crumble topping then increase your proportions. Mix 4 Tablespoons butter, 1/3 cup brown sugar, 1/3 cup flour, and 1/3 cup rolled oats.