Strawberry Sour Cream Pie

• 1 whole 9" Single Pie Crust (store-bought Or Use Your Favorite Recipe)
• _____
• FOR THE FILLING:
• 1 cup Sour Cream
• 1/2 cups Brown Sugar
• 1 teaspoon Vanilla Extract
• 1/4 cups Flour
• 1/4 teaspoons Salt
• 3 cups Strawberries
• _____
• FOR THE CRUMBLE TOPPING (SEE NOTE):
• 2 Tablespoons Butter
• 2 Tablespoons Brown Sugar
• 3 Tablespoons Flour
• 3 Tablespoons Rolled Oats

1. 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 375u0b0.
2. Remove foil and bake another 20 min or until the inside of the crust is golden brown .
3. Meanwhile, combine sour cream, sugar, vanilla, flour, and salt.
4. Soften (but don't melt) butter for the crumble topping. Blend with sugar, flour, and oats using a fork or your hands.
5. Fill pie shell with strawberries and pour the sour cream mixture over the fruit. Sprinkle crumble mixture evenly across the top
6. Bake at 425u0b0 for 20 minutes, then lower temp to 350u0b0 and bake until the top turns golden brown and strawberry filling bubbles from underneath the custard.
7. ***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.

pie crust, filling, sour cream, brown sugar, vanilla, ubc, ubc, strawberries, crumble, butter, brown sugar, flour, rolled oats

Taken from tastykitchen.com/recipes/desserts/strawberry-sour-cream-pie/ (may not work)