Prep 20 mins
Cook 45 mins
A great summertime pie to make when fruit is in season --- use only fresh fruit frozen will cause the filling to become watery
- 10 inch pie crusts, unbaked (my butter pie crust Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust works well for this)
- 314.66 ml sugar
- 59.14 ml all-purpose flour
- 236.59 ml sour cream or 236.59 ml plain yogurt
- 887.21 ml fresh rhubarb, diced
- 414.03 ml fresh strawberries, sliced
- 118.29 ml brown sugar, packed
- 118.29 ml flour
- 59.14 ml cold butter (no subs please!)
- Set oven to 425 degrees F (will reduce heat later).
- Make certain that oven rack is set to lowest position.
- In a large bowl combine sugar, flour, sour cream (or yogurt if using) rhubarb and sliced strawberries; mix/toss to combine well.
- Spoon into prepared pie shell.
- In a small bowl mix together the flour and brown sugar.
- Cut in the cold butter until crumbly.
- Sprinkle on top of the fruit mixture in the pie shell.
- Place the pie plate onto a baking sheet to catch spills.
- Bake for 15 minutes.
- Reduce oven heat to 350 degrees F and continue baking for another 30 minutes.
- Best served warm with ice cream.
The flavor and combination of the topping was awesome!! I actually sought out a strawberry rhubarb pie by Kittencal. The only thing I didn't care for, but it had no effect on flavor, was I like my pie thicker and not quite as runny. However, that is very difficult with strawberries. I would definately make this again. I also used her crust recipe, which is very good!