Sweet strawberries are enriched with a slightly tart sour cream custard in this light and airy summer pie.
Mix the flour and powdered sugar together. Add the butter and mix.
Press mixture into prepared 9-in. pie plates. Bake 12-15 minutes at 350F, until lightly browned. Let cool.
Combine sugar, salt and cornstarch in medium size saucepan. Slowly whisk in milk until smooth. Cook over medium heat until thick, stirring constantly. Boil 1 minute, then remove from heat.
Stir a small amount of hot mixture into beaten egg yolks. Pour back into pan and cook 2 minutes more without letting the mixture boil. Remove from heat, and stir in vanilla; fold in sour cream. Cover and cool to lukewarm.
Line pie shell with sliced strawberries and pour filling over berries. Chill well before cutting into wedges.
Yield: 3 pies