I found this recipe in a magazine back in 1991. It is absolutely yummy and you will be sure to enjoy. During the winter months when fresh strawberries are out of season, I use frozen whole strawberries, but be sure to add some cornstarch to thicken because the berries hold water from being frozen and will make your pie runny.
Preheat oven to 450. Sort, rinse and halve berries. Place berries in bottom pie crust. Sift flour, sugar and salt, add sour cream and mix together in a medium size bowl. (Mixture will be rather thick) Pour mixture over berries and spread evenly. Top with pie crust and sprinkle reserved sugar on top. Bake 10 minutes, then reduce heat to 350 and bake another 30 minutes or until crust is golden brown.