Description
This Rhubarb Sour Cream Pie features a flaky, buttery crust filled with a tart and creamy rhubarb custard. The combination of fresh rhubarb, sour cream, and just the right amount of sugar creates a unique, tangy dessert perfect for spring and summer gatherings. The pie is baked until set with a lightly golden top, offering a delightful texture contrast with the silky filling and crisp crust.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust (or homemade, if preferred)
- For homemade crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3-4 tablespoons ice water
Filling
- 2 cups rhubarb, chopped into small pieces
- 1 1/4 cups granulated sugar (divided)
- 2 large eggs
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon butter, cut into small pieces (for topping)
Instructions
- Prepare the Pie Crust: If making a homemade crust, combine flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water 1 tablespoon at a time, mixing until dough forms. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Preheat and Blind Bake: Preheat oven to 350°F (175°C). Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp edges. Line with parchment paper and pie weights or dried beans. Bake for 10-12 minutes until edges are lightly golden. Remove from oven and let cool slightly. Skip if using pre-made crust.
- Prepare Rhubarb: In a medium bowl, toss chopped rhubarb with 1/4 cup sugar. Let sit for 10 minutes to release juices.
- Make Filling Mixture: In another bowl, whisk together remaining 1 cup sugar, eggs, sour cream, flour, vanilla extract, and cinnamon until smooth.
- Combine Rhubarb and Filling: Drain the rhubarb to remove excess liquid, then stir rhubarb pieces into the sour cream mixture.
- Fill the Pie Crust: Pour the rhubarb-sour cream mixture into the prepared pie crust evenly.
- Add Butter Topping: Dot the top of the filling with small pieces of butter to add richness during baking.
- Bake the Pie: Bake in the preheated oven for 40-45 minutes until the filling is set and the top is lightly browned. Cover crust edges with foil during the last 10 minutes if they brown too quickly.
- Check Doneness: The pie should jiggle slightly in the center when done, indicating a soft set filling.
- Cool the Pie: Allow to cool to room temperature before slicing to let the filling firm up. Optionally refrigerate for a few hours for a fully set texture.
- Serve: Enjoy on its own or with whipped cream or vanilla ice cream for extra indulgence.
Notes
- Blind baking the crust helps prevent a soggy bottom when adding the moist filling.
- Drain the rhubarb juices before mixing to avoid a watery filling.
- Use fresh rhubarb for the best flavor and tenderness.
- Cover pie edges with foil in the final baking minutes to prevent over-browning.
- This pie tastes great served chilled or at room temperature.
- Leftovers can be refrigerated for up to 3 days.
