Source: Midwest Living

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Recipe Summary

prep:
35 mins
bake:
55 mins at 450°
Servings:
8
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Sour Cream-Rhubarb Pie

Ingredients

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Directions

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  • On a lightly floured surface, use your hands to slightly flatten Pastry for Single-Crust Pie. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired, crimping edges high. Do not prick pastry. Set aside.

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  • For filling, in a large bowl, stir together eggs and sour cream. Stir in granulated sugar, the 2 tablespoons flour, the vanilla, and salt. Stir in the rhubarb.

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  • Pour filling into the prepared crust. Cover the edge of pie with foil. Bake in a 450 degree F oven for 15 minutes. Reduce oven temperature to 350 degree F and bake for 20 minutes more.

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  • Meanwhile, in a small bowl, stir together brown sugar and the 1/4 cup flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle mixture over rhubarb filling.

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  • Bake, uncovered, for 20 to 25 minutes more or until filling is set. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Makes 8 servings.


Pastry for Single-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.

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