Description
A creamy, tangy pie filled with fresh strawberries and rhubarb in a luscious sour cream custard—perfect for spring and summer gatherings.
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
Instructions
Preheat oven to 350°F (175°C). Place the crust in a 9-inch pie dish and crimp edges.
Toss strawberries and rhubarb with ½ cup sugar. Let sit 10 minutes, then drain juice.
Whisk sour cream, remaining ½ cup sugar, eggs, flour, vanilla, and salt until smooth.
Fold in drained fruit and pour into crust. Smooth the top.
Bake 45–50 minutes until set at edges and slightly jiggly in center.
Cool completely, then chill at least 2 hours before slicing. Serve chilled or room temp.
Notes
Add lemon zest for brightness.
Use all strawberries or raspberries if rhubarb isn’t available.
Try a graham cracker crust for a twist.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
