• Pie Crust:
  • 2½ cups whole wheat flour or all-purpose flour
  • 2 sticks unsalted butter, cut into ½ inch cubes
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • ½ cup sour cream
  • Egg yolk and cream to brush the pie
  • For strawberry filling:
  • 3 cups strawberries
  • 2 tbs sugar
  • ¼ cup water
  1. Preheat oven 375F.
  2. Whisk together 2½ cups of flour, salt, and 2 teaspoons of sugar. Add the cubed butter and use your clean dry hands to toss to coat with the flour. Work the butter into the flour with your hand. Make a well in the center and add the sour cream to it. Work the buttered flour and the sour cream into each other until the dough begins to clump. Separate the dough mixture into 2 equal sized piles and work each one first into a ball, and then into a disk. Sprinkle with flour and wrap with plastic wrap. Refrigerate for 1 hour before rolling out.
  3. While the dough is sitting in the refrigerator peel cook 2 cups strawberries for about 5 minutes with.
  4. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Roll a round shape of the dough.
  5. Place the rolled dough on a pie pan and add strawberries in he middle.. Fold the edges on the strawberries and press it down with your fingers.
  6. Roll our the other dough and cut out small heart shapes.
  7. Add the remain fresh strawberries on the top of your pie and put your heart cutouts on to cover the pie.
  8. Mix the egg yolk and cream together and brush the pie with it.
  9. Bake it until pie crust is nice, golden brown.
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