Strawberry Pie Baked in the Oven
Incredibly delicious with both fresh and frozen berries! This strawberry pie is baked with a tender sour-cream filling, making it very soft and juicy. A wonderful homemade dessert perfect for cozy tea gatherings any time of year.
Updated : 24 November, 2025
Easy
About 45 min.
Ingredients
Batter
200 grams
Wheat flour
100 grams
Butter
200 grams
Sour cream
1 tablespoon
Sugar
1 teaspoon
Baking powder
Filling
400 grams
Strawberry
Pour-over
300 grams
Sour cream
150 grams
Sugar
50 grams
Wheat flour
2
Eggs
1 tablespoon
Vanilla sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start with the dough. Use high-quality flour. Sour cream should be at least 15% fat. The butter must be at room temperature, so take it out in advance.
Step 2
Beat the softened butter with sugar until fluffy.
Step 3
Add the sour cream and beat again.
Step 4
Add sifted flour mixed with baking powder and knead a soft, elastic dough. Depending on the sour cream’s moisture and the flour’s quality, you may need more or less flour.
Step 5
You may shape the dough into a ball, wrap it in film, and refrigerate it for 30 minutes. Or, while the dough is still pliable, press it into the bottom and sides of a springform pan (18-22 cm, mine is 20 cm). The smaller the pan, the higher the sides should be. Place the pan with dough in the refrigerator.
Step 6
Prepare the sour-cream filling. Use sour cream of 20% fat or higher. Eggs of any size will work. Adjust sugar to taste. Instead of vanilla sugar, you may use a pinch of vanilla or a few drops of vanilla extract.
Step 7
In a bowl, combine sour cream, eggs, flour, sugar, and vanilla sugar.
Step 8
Mix everything with a whisk until smooth. The filling should be semi-thick but pourable. For the berries to stay on the surface, the mixture needs to be thicker - use richer sour cream. Adjust sugar to taste.
Step 9
Prepare the berries. Use fresh or frozen strawberries. Remove stems from fresh berries, rinse, and pat dry. Slightly thaw frozen berries and drain the released juice.
Step 10
Pour the sour-cream mixture onto the chilled dough. You may place a few berries on the bottom before pouring the filling.
Step 11
Arrange the prepared strawberries on top. Alternatively, slice the berries, spread them over the dough, and pour the sour-cream mixture on top.
Step 12
Bake the pie at 180°C / 356°F for 40-50 minutes, until the filling is set.
Step 13
Remove the pie from the oven and let it cool completely in the pan. The filling must firm up. Where there are many berries, the sour-cream layer may remain softer - this is normal, as berry juice prevents full thickening. Slice the cooled pie and serve. Enjoy!
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