Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Rhubarb, blueberries and strawberries combine with fat free sour cream and a crumble topping to make a sweet creamy pie loaded with fresh summer fruits! I use a half of Shake-A-Pie Crust for my pie crust. Oh yeah, don't tell anyone, but its reduced fat and sugar too!!

Ingredients Nutrition

Directions

  1. Preheat oven to 400.
  2. Filling: In a large bowl, combine rhubarb, strawberries and frozen blueberries.
  3. Sprinkle with sugar, splenda, cornstarch, cinnamon and nutmeg, if using. Stir to combine well.
  4. In a separate bowl, stir sour cream and egg whites until combined. Fold into filling mixture and set aside.
  5. Prepare crust.
  6. Topping: Stir together oats, brown sugar, flour and orange zest, if using. Cut in butter with pastry cutter until you have course crumbs. Then sprinkle 1 tablespoon cold water and used your pastry cutter to distribute - you should still have course crumbs.
  7. Pour filling mixture into pie crust.
  8. Sprinkle crumble topping over filling.
  9. If desired, cover edges of crust with foil
  10. Bake at 400 for 15 minutes. Then reduce heat to 350 for another 35-40 minutes, until topping is golden.
  11. Cool on wire rack completely before cutting. Since this is a sour cream pie, you'll need to store leftovers in refrigerator.
Most Helpful

5 5

This is a really wonderful pie! My family loved it and I will be making it again. Thanks for sharing!

5 5

This is a great healthy pie that I'm sure that our diabetic daughter will like. The orange peel gives the topping a refreshing zip. After refrigerating the pie overnight, I must say it was better cold then the slightly warm piece we had last night. As you can see in one of my photos, I used a silicone ring to protect the edge of the crust from burning. This was the first time I used it and I'm happy to report that it worked *GREAT* I will make this one again. Thank you for posting the recipe. Made for *ZWT 6* I'm on Team *Ya Ya Cookerhood*

4 5

I really liked that the idea of the pie, but I think it wasn't sweet enough for me. I used 1 cup sugar, frozen rhubarb, whole eggs, and replaced some of the cornstarch with flour. Oh, and I used fat free greek yogurt, which I think was my mistake. I'll try it again with fat free sour cream and more sugar and see if it is a 5 star pie for me. Thanks for the concept!