Sour Cream-Rhubarb Pie | Midwest Living
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Sour Cream-Rhubarb Pie

Sour Cream-Rhubarb Pie

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  • Makes: 8 servings
  • Prep 35 mins
  • Bake 55 mins

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Ingredients

  • 1 Pastry for Single-Crust Pie (see recipe below)
  • 2 eggs
  • 1 cup light dairy sour cream
  • 1 1/2 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3 cups chopped fresh or frozen rhubarb, thawed
  • 1/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 4 - 5 tablespoons cold water

Directions

  1. 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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