Description
This Rhubarb Sour Cream Pie features a tender, flaky crust filled with a creamy, tangy sour cream custard combined with fresh tart rhubarb. The pie is lightly spiced with cinnamon and perfectly sweetened, then baked until set and golden brown. It’s a delightful seasonal dessert perfect for spring and early summer when rhubarb is in abundance.
Ingredients
Scale
Pie Crust (Homemade)
- 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)
- 1 pre-made pie crust (optional, if not making homemade crust)
Other
Instructions
- Prepare the Pie Crust: If making homemade crust, combine flour and salt in a large bowl. Cut cold butter into the flour mixture using a pastry cutter or your hands until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat Oven and Blind Bake Crust: Preheat your oven to 350°F (175°C). Roll out the chilled pie dough and fit it into a 9-inch pie pan, trimming and crimping the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes until edges are lightly golden. Remove and let cool slightly. If using a pre-made crust, skip this step.
- Prepare Rhubarb: In a medium bowl, toss chopped rhubarb with 1/4 cup sugar. Let sit for about 10 minutes to draw out juices.
- Make the Filling Mixture: In another bowl, whisk together the remaining 1 cup sugar, eggs, sour cream, flour, vanilla extract, and cinnamon (if using) until smooth and well combined.
- Combine Rhubarb and Filling: Drain the liquid released from the rhubarb and stir the rhubarb into the sour cream mixture.
- Fill the Pie Shell: Pour the rhubarb and sour cream filling evenly into the prepared pie crust.
- Add Butter Topping: Dot the surface of the filling with small pieces of butter for richness.
- Bake the Pie: Bake in the preheated oven for 40-45 minutes, until the filling is set and the top is lightly browned. To prevent over-browning, cover the crust edges with foil during the last 10 minutes if necessary.
- Check for Doneness: When done, the pie center should still jiggle slightly, indicating the perfect custard consistency.
- Cool and Serve: Allow the pie to cool to room temperature before slicing. For best results, refrigerate for a few hours to fully set. Serve alone or with whipped cream or vanilla ice cream.
Notes
- If you prefer a sweeter or tarter pie, adjust the sugar amount to taste.
- Using pie weights for blind baking prevents the crust from puffing or shrinking.
- Cover the edges of the crust with foil or a pie shield during baking to avoid over-browning.
- This pie can be refrigerated for up to 2 days; always cover to maintain moisture.
- Sour cream adds a nice tang and creamy texture; you can substitute with Greek yogurt if desired.
- For a gluten-free version, use a gluten-free pie crust and flour substitute.
