Strawberry Rhubarb Sour Cream Pie

Is there anything more summery than strawberry rhubarb pie?

I recently came across the concept of sour cream pies and I was fascinated. I love using sour cream in baking (especially cakes), so I knew I had to try it!

The creamy tartness of the sour cream plays off the sweetness of the pie filling beautifully. And since the pie needs to refrigerate to set up (it’s absolutely imperative that the pie chills long enough), it’s cool and refreshing and the perfect treat for a hot day. Oh, and don’t forget the whipped cream!

Recipe Notes:

*If using frozen berries, thaw them first and strain out the excess liquid.

*Do not use light or fat free sour cream

Strawberry Rhubarb Sour Cream Pie

Adapted from Willow Bird Bakes

1 recipe pie crust

1 cup flour

1 ¼ cups sugar + 1 tbsp

Dash of salt

8 oz sour cream

2 ½ cups sliced strawberries

1 ½ cups sliced red rhubarb

Whipped cream or ice cream, to serve

Make a single pie crust according to instructions (or use a single frozen crust) and place onto a pie plate.

Preheat the oven to 450 degrees F.

Whisk together the flour, sugar (less the 1 tablespoon), and salt together. Stir in the sour cream until smooth (the mixture will be quite thick). Fold in the strawberries and rhubarb until combined and pour into the pie shell. Sprinkle the remaining sugar over the top of the pie. Decorate crust as desired.

Bake the pie in the preheated oven for 10 minutes. Lower the temperature to 350 and bake for another 30 minutes or until the crust is browned (the center will still be jiggly.)

Move the pie to the upper rack and set oven to broil. Broil for 1-2 minutes, watching carefully until the sugar on top caramelizes (the juices will be bubbling as they caramelize).

Remove from oven and cool to room temperature. Then, move to the refrigerator and chill for at least 5 hours, preferably overnight, before cutting and serving.

Serve topped with fresh strawberries, whipped cream and/or vanilla ice cream.

Makes 1 pie

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