Strawberry-Rhubarb Sour Cream Pie Recipe
A bright and comforting classic: tangy strawberries and tart rhubarb blend with silky sour cream filling in a flaky double crust. Balanced sweetness and creaminess make it the perfect spring-to-summer dessert.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh strawberries, hulled and halved
- 2 cups chopped rhubarb
- 1 cup granulated sugar, divided
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup sour cream
- 2 large eggs
- 1/2 tsp almond extract (optional)
- 2 pie crusts (store-bought or homemade)
For the Filling:
For the Crust:
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and line one pie crust in a 9-inch pie dish.
- Prepare the Filling: Toss strawberries and rhubarb with ½ cup sugar, cornstarch, vanilla, and salt in a large bowl. Let sit for 10 minutes to macerate.
- Mix the Sour Cream Filling: In a separate bowl, whisk sour cream, eggs, remaining ½ cup sugar, and almond extract until smooth.
- Assemble the Pie: Spread the fruit mixture over the bottom crust, then pour the sour cream mixture on top. Cover with the second crust, seal, and flute edges. Cut vents or decorate the top.
- Bake: Brush with an egg wash, sprinkle with sugar, and bake for 45–50 minutes until the crust is golden and the filling bubbles. If edges brown too fast, cover with foil.
- Cool and Serve: Let the pie cool completely before slicing; ideally, chill for 1 hour to set.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
Keywords: #strawberrypie #rhubarbpie #sourcreampfilling #springdessert #doublecrustpie #homebaking #seasonalfruitpie #tartandsweet #comfortfood #summerbakes #homemadedessert #piecravings #fruitfilledpie #flakycrust #berrypie #tartsandpies #familybake #classicpie #fruitdessert #easypie
Find it online: https://mbeams.com/strawberry-rhubarb-sour-cream-pie-recipe/