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Strawberry-Rhubarb Sour Cream Pie


Pastry for a single 10-inch (25 cm) pie shell

2 cups (500 mL) rhubarb, cut in 1/2-inch (1 cm) slices
2 cups (500 mL) strawberries
1 1/2 cups (375 mL) granulated sugar
1/3 cup (75 mL) all-purpose flour
1 cup (250 mL) sour cream or drained plain yogurt

1/2 cup (125 mL) lightly packed brown sugar
1/2 cup (125 mL) all-purpose flour
1/4 cup (50 mL) butter


Line a 10-inch (25 cm) pie plate with pastry. Trim pastry, leaving one-half inch (1 cm) overhang. Fold overhang under so that it is even with the plate's rim. Crimp edge. Arrange rhubarb in lined pie plate. Top with strawberries.

In a bowl, combine sugar, 1/3 cup (75 mL) flour, and sour cream or drained yogurt until well mixed; pour over fruit.

For topping: Combine brown sugar and 1/2 cup (125 mL) flour. With a pastry blender or two knives, cut in butter until mixture is crumbly; sprinkle over filling.

Bake at 450°F (230°C) for 15 minutes. Lower heat to 350°F (180°C) and bake 45 to 60 minutes longer, or until fruit is tender and top is golden. Makes 8 to 10 servings.

Strawberry-Rhubarb Sour Cream Pie

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