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Strawberry-Rhubarb Sour Cream Pie

Heavenly Strawberry-Rhubarb Sour Cream Pie Everyone Loves

Delight in this Strawberry-Rhubarb Sour Cream Pie with a luscious filling that holds its shape beautifully, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 3 hours
Total Time 4 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 1 double crust pie crust Store-bought or homemade
For the Filling
  • 2 cups fresh strawberries Chopped
  • 1 cup fresh rhubarb Chopped
  • 1 cup full-fat sour cream Can use low-fat in a pinch
  • 3/4 cup granulated sugar Adjust to taste
  • 1/4 cup cornstarch Thickener
  • 2 tablespoons lemon juice Freshly squeezed preferred

Equipment

  • 9-inch pie dish
  • mixing bowl
  • Oven

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C). Roll out pie crust to fit a 9-inch pie dish. Pre-bake for about 10 minutes until just set.
  2. In a mixing bowl, combine strawberries, rhubarb, sour cream, sugar, cornstarch, and lemon juice. Stir gently and let sit for 15 minutes.
  3. Pour the filling into the pre-baked crust. Spread evenly, cover with another crust or lattice if desired.
  4. Bake for 45-50 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too quickly.
  5. Let the pie cool on a wire rack for several hours before slicing to allow the filling to set.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 35mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Feel free to experiment with different fruits or add spices for a unique flavor twist.

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