Name: Strawberry‑Rhubarb Sour Cream Pie
Prep time: 20 min
Cook time: 50 min
Total time: 3 h
Cuisine: American
Ingredients: 1 (9-inch) unbaked pie crust; 1 cup diced fresh strawberries; 1 cup diced rhubarb; ½ cup granulated sugar (for fruit); 2 cups sour cream; ½ cup granulated sugar (for filling); 3 large eggs; 2 tbsp all-purpose flour; 1 tsp vanilla extract; Pinch of salt

Why You’ll Love This Recipe

I love how this pie brings out the best of seasonal fruit with minimal fuss. The filling is smooth and creamy, with a pop of brightness from the strawberries and rhubarb. It’s easy to make ahead, slices beautifully once chilled, and looks just as good as it tastes. It’s the kind of pie I bring out for brunches, family dinners, or sunny weekend treats.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (9‑inch) pie crust, unbaked
1 cup diced fresh strawberries
1 cup diced rhubarb
½ cup granulated sugar (for fruit)
2 cups sour cream
½ cup granulated sugar (for filling)
3 large eggs
2 tablespoons all‑purpose flour
1 teaspoon vanilla extract
Pinch of salt

directions

I start by preheating the oven to 350°F (175°C). I place the pie crust in a 9-inch pie dish and crimp the edges.

In a bowl, I toss the diced strawberries and rhubarb with ½ cup of sugar and let them stand for about 10 minutes. Then I drain off the excess juice so the filling doesn’t get too watery.

In a separate bowl, I whisk together the sour cream, the remaining ½ cup sugar, eggs, flour, vanilla extract, and a pinch of salt until smooth and creamy.

Next, I gently fold the drained fruit into the sour cream mixture. I pour this filling into the prepared pie crust and smooth the top with a spatula.

I bake the pie for 45 to 50 minutes, until the filling is set around the edges but still slightly jiggly in the center.

After baking, I let the pie cool completely on a wire rack. Then I chill it for at least 2 hours in the refrigerator before slicing. When it’s ready, I slice and serve it chilled or at room temperature, garnished with fresh strawberry halves if I feel fancy.

Servings and timing

This pie makes 8 servings. It takes about 20 minutes to prep, 50 minutes to bake, and at least 2 hours to chill—bringing the total time to about 3 hours. Each slice is approximately 320 kcal.

Variations

Sometimes I add a bit of lemon zest to the filling for extra brightness. If I don’t have rhubarb, I use all strawberries, or swap in raspberries for a different twist. A graham cracker crust also works great if I want a slightly different texture and flavor.

storage/reheating

I store the pie covered in the refrigerator for up to 4 days. It’s best served cold or at room temperature, and I never reheat it since it’s meant to be chilled. The texture actually improves a bit on the second day.

FAQs

Can I use frozen fruit?

Yes, I can use frozen strawberries and rhubarb—just be sure to thaw and drain them well to avoid a soggy filling.

Is it okay to skip the flour?

The flour helps thicken the filling. I wouldn’t skip it, but I can try using cornstarch as a substitute.

How do I know when the pie is done baking?

The edges should be set and the center should jiggle just slightly. It will firm up more as it cools and chills.

Can I make this pie ahead of time?

Absolutely. I often make it the night before so it has plenty of time to chill and set.

What kind of pie crust works best?

I prefer a classic buttery crust, but a store-bought one works just fine too. Just make sure it’s unbaked before filling.

Conclusion

Strawberry‑Rhubarb Sour Cream Pie is my go-to for a refreshing and creamy dessert that celebrates the best of spring and summer produce. The combination of tangy fruit and smooth sour cream in a flaky crust makes each bite bright, balanced, and utterly satisfying.