I was looking for an excuse to make this pie from KCRW's Good Food all summer and never did. The strawberries aren't in season anymore, but it still might be worth trying if you can get you hands on some fresh strawberries.
Strawberry Sour Cream Pie
1 unbaked pastry shell (try this all butter shell recipe)
1 qt fresh strawberries
1 cup flour
1 1/4 cup sugar, reserve 1 tablespoon
1 cup sour cream (or light sour cream, but NOT fat-free)
Preheat oven to 450 degrees F. Hull and wash the strawberries, slice in halves, set aside. Into a large mixing bowl, sift flour, sugar and salt. Add sour cream and blend just until creamy (it will look like wallpaper paste). Gently fold in the berries; don’t over-mix. Pour fruit into pie shell and using a spatula, gently spread to edges but DO NOT PACK DOWN. There should be some air holes throughout. Sprinkle the top with remaining 1 tablespoon sugar.
Bake for 10 minutes, then reduce the heat to 350 degrees F. and bake an additional 30 minutes or until crust is golden brown.
The center of the pie may still look undercooked, so I put it under broil for about 2-3 minutes, watching carefully, to “brown off” the top. Serves 6 to 8.