Fruit and Cream Pie II

I liked that it was not too sweet and the ease of making the crust. I feel the crust should be halved for the amount of filling, but that may be because I used fresh fruit instead of pie filling- I don’t like commercial pie fillings. The first time I used melted coconut oil for the crust and mixed sliced kiwi and cranberries into the sour cream mixture, with some tapioca starch to thicken the fruit. It was still too wet and the crust too thick. This time I doubled the sour cream filling, stirred in blueberries mixed with tapioca starch, used melted butter for the oil in the crust, and cooked the crust for 5 minutes before filling it. It took almost 2 hours to get to the slightly giggly stage. Next time I will halve the crust recipe and the filling recipe as is. It helped to precook the crust for firmness on the bottom. Thanks for this easy, not too sweet recipe.

It was easy to make but the cream part was dull. It should have had brown sugar or something in it.