Strawberry-Rhubarb Sour Cream Pie Recipe

The Strawberry-Rhubarb Sour Cream Pie is truly the taste of early summer in a flaky, golden crust—where zesty strawberries and cheeky, tart rhubarb tangle together beneath a dreamy, tangy-sweet sour cream filling. Every bite is a celebration of fresh, seasonal flavors, with a balance of creamy richness and bright, fruity punch. This is the dessert that brings families to the table, makes neighbors peek over the fence, and leaves everyone reaching for seconds (and maybe even licking the plate).

Ingredients You’ll Need

You won’t believe how simple but magical these few ingredients are—each one is absolutely essential, lending sweetness, tartness, and that irresistible creaminess that makes this Strawberry-Rhubarb Sour Cream Pie unforgettable. Here’s what you’ll need, and why it matters:

• Fresh Strawberries (2 cups, hulled and halved): Their natural sweetness and crimson color turn every slice into a showstopper.
• Chopped Rhubarb (2 cups): Brings that signature tart zing and glorious juicy texture—don’t skip it!
• Granulated Sugar (1 cup, divided): Balances out the tartness and creates the perfect pie harmony.
• Cornstarch (3 tbsp): The key to a beautifully set filling; it thickens everything without dulling the flavors.
• Vanilla Extract (1 tsp): Underlines the pie’s homey flavor—just a touch makes a world of difference.
• Pinch of Salt: Makes all the fruit flavors pop and keeps the sweetness in check.
• Sour Cream (1 cup): The star of the filling, lending creaminess and just a hint of tang.
• 2 Large Eggs: Help set the filling while adding luscious richness.
• Almond Extract (1/2 tsp, optional): Just a little brings a nutty fragrance that makes the pie unforgettable.
• 2 Pie Crusts (store-bought or homemade): All that flaky, buttery goodness cradles the luscious filling and is worth every bite.

How to Make Strawberry-Rhubarb Sour Cream Pie

Step 1: Prepare Your Pie Dish and Crust

Preheat your oven to 375°F (190°C) and set out a 9-inch pie plate. Roll out one pie crust and gently fit it into the dish, easing it into the edges without stretching. This first layer is the foundation for all those juicy, creamy flavors—so take a moment to admire your handiwork!

Step 2: Macerate the Fruit

In a large mixing bowl, toss together the hulled and halved strawberries, chopped rhubarb, half of the sugar, cornstarch, vanilla extract, and a pinch of salt. Let this mixture sit for about 10 minutes. As the fruit absorbs the sugar, it’ll start to glisten and release sweet-tart juices, making the filling extra luscious.

Step 3: Whisk the Sour Cream Filling

In another medium bowl, whisk together the sour cream, eggs, the remaining sugar, and almond extract (if using) until it’s completely smooth. The mixture should look slightly glossy and have no lumps—a silky base to cradle the juicy fruit.

Step 4: Assemble the Pie

Spoon the fruit mixture evenly over the bottom crust, making sure the juices are spread out and not just pooled in one spot. Pour the sour cream filling over the top, allowing it to seep between the fruit. Use the back of a spoon to gently spread the cream for even coverage.

Step 5: Add the Top Crust

Carefully lay the second crust over the filling. Trim the edges if needed, then pinch or flute the edges to seal. Cut a few vents or create a pretty lattice pattern on top—this lets steam escape and gives the Strawberry-Rhubarb Sour Cream Pie that classic, golden look.

Step 6: Finish and Bake

Brush the top crust lightly with beaten egg and sprinkle with a tiny bit of sugar for sparkle. Bake in the preheated oven for 45 to 50 minutes, or until the crust is richly golden and you see the filling bubbling joyfully through the vents. If the edges get too brown, tent them with aluminum foil. Let the pie cool for at least an hour to set the filling (it’s hard, but so worth it!).

How to Serve Strawberry-Rhubarb Sour Cream Pie

Garnishes

A little flourish goes a long way. Try a dollop of freshly whipped cream, a scattering of sliced almonds, or a dusting of powdered sugar to make each slice of Strawberry-Rhubarb Sour Cream Pie absolutely irresistible. Add a sprig of mint if you’re feeling fancy.

Side Dishes

This pie shines alongside lighter accompaniments—a scoop of vanilla ice cream is always a classic, but a pour of cold, lightly sweetened yogurt or a few fresh berries makes for a lovely spring-to-summer dessert plate.

Creative Ways to Present

Cut the pie into dainty wedges for an afternoon tea, or bake mini pies in ramekins for sweet, individual servings. If you’re hosting a brunch, serve the Strawberry-Rhubarb Sour Cream Pie chilled with a drizzle of honey and a citrus salad for a playful contrast.

Make Ahead and Storage

Storing Leftovers

Cover any leftovers tightly with plastic wrap or foil and store them in the refrigerator. The pie keeps beautifully for up to three days—if it lasts that long! The flavors actually meld and deepen, making each sneaky midnight slice even better.

Freezing

You can freeze cooled slices or even the whole baked Strawberry-Rhubarb Sour Cream Pie. Wrap it well in plastic wrap and then aluminum foil to protect from freezer burn. Defrost overnight in the fridge before enjoying again.

Reheating

To revive that fresh-baked flavor, warm a slice gently in a 300°F oven for 10–12 minutes or give it a quick zap in the microwave. Serve warm with ice cream or cold as a refreshing treat—this pie is delicious either way!

FAQs

Can I use frozen fruit for Strawberry-Rhubarb Sour Cream Pie?

Absolutely! Just thaw the strawberries and rhubarb first, then drain any excess liquid before using. Frozen fruit works well when fresh isn’t in season, letting you enjoy this pie year-round.

What’s the best way to prevent a soggy bottom crust?

Bake your pie on the lowest oven rack and use a metal pie plate if possible. For extra insurance, brush the bottom crust with a whisked egg white before adding your filling to create a barrier.

Can I substitute Greek yogurt for sour cream?

You sure can! Greek yogurt gives a slightly tangier flavor and is a bit lighter in texture. Just swap it in cup-for-cup, and your Strawberry-Rhubarb Sour Cream Pie will still be creamy and delicious.

How can I tell when the pie is fully baked?

The crust should be deeply golden and you’ll spot the filling bubbling through the top vents. Gently shake the pie—the center should jiggle just a bit but not look runny.

Is it possible to make this pie dairy-free?

Yes! Use your favorite dairy-free sour cream alternative and replace the eggs with a vegan substitute. The texture will change slightly, but the Strawberry-Rhubarb Sour Cream Pie will still deliver big on flavor.

Final Thoughts

Now that you have all the tips, stories, and secrets, it’s time to roll up your sleeves and treat yourself to a homemade Strawberry-Rhubarb Sour Cream Pie. There’s just something magical about crafting this classic with your own hands, and I promise—it’ll win you fans (and maybe a few new friends) with every buttery, tangy, velvety forkful.

Print