Rhubarb Strawberry Pie with Sour Cream Crust

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This is my family's favorite pie. It's sweet, tart, buttery, wrapped up with a hint of saltiness. It's so delicious I eat half of it every time. And that's why you want to make sure you bring sweat pants because you won't be able to just eat one piece.

Rhubarb Strawberry Pie
2 lbs rhubarb, cut into 1-inch pieces (about 7 cups)
1/2 pound strawberries, sliced (about 1 1/2 cups)
1 cup sugar, plus more for sprinkling
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 large eggs

Sour Cream Crust
33/4 cups all-purpose flour
1 tablespoon sugar
1/2 to 1 teaspoon kosher salt
1/2 teaspoon baking powder
1 3/4 cups cold unsalted butter
2/3 cup ice-cold water
2 tablespoon sour cream
1 teaspoon vinegar

Strawberry Rhubarb Pie Heat oven to 375° F. In a large bowl, toss the rhubarb, strawberries, sugar, flour, orange zest, cinnamon, and salt. Lightly beat one of the eggs, add to the fruit, and toss to...
See the full directions on my site

Nutritions

Calories
709

Sodium
62mg
2% DV

Fat
39g
61% DV

Protein
8g
16% DV

Carbs
77g
26% DV

Fiber
3g
14% DV

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American Snack Baked Holidays/Special Occasions