You'll be ready for any potluck with this recipe for 2 strawberry-rhubarb pies using sour cream as the secret ingredient for an extra-rich filling.
Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
440 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Line 2 pie plates with pie crusts.
Step 2
Stir sour cream and eggs together in a large bowl. Mix in sugar, 4 tablespoons flour, vanilla, and salt until well blended. Fold in strawberries and rhubarb until evenly distributed. Divide strawberry-rhubarb filling evenly into pie crusts. Cover each pie with aluminum foil.
Step 3
Bake in the preheated oven until crust is lightly browned, about 15 minutes. Reduce heat to 350 degrees F (175 degrees C); continue baking until filling is soft and nicely thickened, about 20 minutes more.
Step 4
Meanwhile, stir brown sugar and 1/2 cup flour together in a medium bowl until well combined. Cut in butter until mixture resembles coarse crumbs.
Step 5
Remove pies from the oven, remove the foil, and sprinkle the tops with crumb mixture. Return pies to the oven and continue baking uncovered until filling is set, 20 to 25 minutes.