For the Double Crust: Your favorite double-crust pie dough recipe – or – 1 box (14.1 oz) refrigerated pie crusts (2 crusts)
For the Filling: 4 cups fresh rhubarb, sliced into ½-inch pieces (about 1.5 lbs) (frozen can be used, thawed and well-drained)
3 cups fresh strawberries, hulled and sliced or quartered
1 to 1¼ cups granulated sugar (adjust to fruit sweetness)
¼ cup all-purpose flour (or cornstarch/tapioca starch as a thickener)
½ cup full-fat sour cream (star ingredient!)
1 teaspoon lemon zest (optional)
½ teaspoon vanilla extract (optional)
¼ teaspoon salt
2 tablespoons unsalted butter, cut into small pieces (to dot over filling)
For the Crust Finish (Optional): 1 large egg, beaten with 1 tbsp milk or cream (egg wash)
Coarse sugar for sprinkling on top
👩🍳 Instructions
Step 1: Prepare the Crust Make Dough: If homemade, divide dough into 2 discs, wrap and chill 30+ minutes. If using refrigerated dough, rest 15 minutes at room temp.
Roll & Line Pan: Roll out one disc/crust into a 12″ circle. Line a 9-inch pie plate, leaving 1-inch overhang. Fold under and crimp edges.
Chill Crust: Chill lined pie plate in the fridge for 30 minutes to prevent shrinkage.
Step 2: Make the Filling Mix Fruit: Combine sliced rhubarb and strawberries in a large bowl.
Mix Dry Ingredients: In a small bowl, whisk sugar, flour (or starch), lemon zest (if using), and salt.
Combine: Toss dry mix with fruit. Then gently fold in sour cream and vanilla (if using). Don’t overmix.
Step 3: Assemble the Pie Preheat Oven: 400°F (200°C), rack in lower third. Place a baking sheet on rack below (to catch drips).
Fill Pie: Pour filling into chilled crust. Dot with butter pieces.
Top Crust: Roll second dough disc. Add full top crust (cut steam slits) or create lattice. Seal and crimp edges.
Finish Crust (Optional): Brush with egg wash and sprinkle coarse sugar.
Step 4: Bake Initial Bake: Bake at 400°F for 20 minutes.
Lower Temp: Reduce to 375°F (190°C) and bake for 35–45 more minutes, until golden and bubbly.
Cover crust edges if browning too fast.
Step 5: Cool & Serve Cool Completely: Let pie cool on wire rack for at least 4–6 hours (or overnight) before slicing.
Serve: Enjoy plain or with ice cream or whipped cream.
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🍓 Strawberry-Rhubarb Sour Cream Pie
Recipe Link [HERE](https://wiserecipes.com/strawberry-rhubarb-sour-cream-pie-recipe/)
🛒 Ingredients (for a 9-inch pie)
For the Double Crust:
Your favorite double-crust pie dough recipe
– or –
1 box (14.1 oz) refrigerated pie crusts (2 crusts)
For the Filling:
4 cups fresh rhubarb, sliced into ½-inch pieces (about 1.5 lbs)
(frozen can be used, thawed and well-drained)
3 cups fresh strawberries, hulled and sliced or quartered
1 to 1¼ cups granulated sugar (adjust to fruit sweetness)
¼ cup all-purpose flour (or cornstarch/tapioca starch as a thickener)
½ cup full-fat sour cream (star ingredient!)
1 teaspoon lemon zest (optional)
½ teaspoon vanilla extract (optional)
¼ teaspoon salt
2 tablespoons unsalted butter, cut into small pieces (to dot over filling)
For the Crust Finish (Optional):
1 large egg, beaten with 1 tbsp milk or cream (egg wash)
Coarse sugar for sprinkling on top
👩🍳 Instructions
Step 1: Prepare the Crust
Make Dough: If homemade, divide dough into 2 discs, wrap and chill 30+ minutes. If using refrigerated dough, rest 15 minutes at room temp.
Roll & Line Pan: Roll out one disc/crust into a 12″ circle. Line a 9-inch pie plate, leaving 1-inch overhang. Fold under and crimp edges.
Chill Crust: Chill lined pie plate in the fridge for 30 minutes to prevent shrinkage.
Step 2: Make the Filling
Mix Fruit: Combine sliced rhubarb and strawberries in a large bowl.
Mix Dry Ingredients: In a small bowl, whisk sugar, flour (or starch), lemon zest (if using), and salt.
Combine: Toss dry mix with fruit. Then gently fold in sour cream and vanilla (if using). Don’t overmix.
Step 3: Assemble the Pie
Preheat Oven: 400°F (200°C), rack in lower third. Place a baking sheet on rack below (to catch drips).
Fill Pie: Pour filling into chilled crust. Dot with butter pieces.
Top Crust: Roll second dough disc. Add full top crust (cut steam slits) or create lattice. Seal and crimp edges.
Finish Crust (Optional): Brush with egg wash and sprinkle coarse sugar.
Step 4: Bake
Initial Bake: Bake at 400°F for 20 minutes.
Lower Temp: Reduce to 375°F (190°C) and bake for 35–45 more minutes, until golden and bubbly.
Cover crust edges if browning too fast.
Step 5: Cool & Serve
Cool Completely: Let pie cool on wire rack for at least 4–6 hours (or overnight) before slicing.
Serve: Enjoy plain or with ice cream or whipped cream.
Looks Yum 😋😋