Sour Cream Rhuberry Pie
Indulge in the tangy-sweet perfection of Sour Cream Rhuberry Pie, a delightful dessert that brings together the best of seasonal flavors. This mouthwatering pie combines tart rhubarb, a medley of juicy berries, and the creamy richness of sour cream for a luscious, fruity filling nestled in a flaky, buttery homemade pie crust. Infused with hints of warm cinnamon and a touch of vanilla, each bite is a harmonious balance of sweet and tart. With its golden-brown crust and optional powdered sugar dusting, this pie is as visually stunning as it is delicious. Perfect for spring gatherings, summer picnics, or any occasion that calls for a show-stopping dessert, this unique rhubarb and berry pie is sure to impress. Don't forget to allow time for it to cool and serve chilled for the ultimate flavor experience!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 2 cups Rhubarb (fresh, chopped into 1/2-inch pieces)
- 1.5 cups Mixed berries (strawberries, blueberries, raspberries)
- 1 cup Sour cream
- 2 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Brown sugar
- 2 tablespoons Cornstarch
- 0.5 teaspoons Ground cinnamon
- 2 tablespoons Powdered sugar (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C).
To make the crust, combine the all-purpose flour, granulated sugar, and salt in a large bowl. Using a pastry cutter or your fingers, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing just until the dough starts to come together. Do not overmix.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. In a large bowl, combine the chopped rhubarb, mixed berries, brown sugar, cornstarch, and ground cinnamon. Mix until the fruit is evenly coated.
In a separate bowl, whisk together the sour cream, eggs, and vanilla extract until smooth. Set aside.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Carefully transfer the dough to the pan and trim any excess, leaving about 1 inch of overhang. Fold the overhang under itself and crimp the edges decoratively.
Pour the fruit mixture evenly into the pie shell. Slowly pour the sour cream mixture over the fruit, allowing it to fill the gaps between the pieces of fruit.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-55 minutes, or until the filling is set and the crust is golden brown.
Remove the pie from the oven and let it cool to room temperature on a wire rack. Chill in the refrigerator for 1-2 hours before serving.
Sprinkle powdered sugar over the top before serving, if desired.
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 41.6 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 235 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
