Sour Cream Rhubarb Pie

Thumbing through the recipe file at a timely moment.  Lots of rhubarb on hand and up pops a recipe for Sour Cream Rhubarb Pie.  Terrific!


Bet made her basic pie crust, which makes four crusts or two top and bottoms.

Country Tea Room Pastry

• 4 cups unbleached unbromated flour
• 1 Tbs sugar
• 1-1/2 tsps salt
• 1 cup butter
• 1/2 cup coconut oil
• 1 egg
• 1 Tbs vinegar
• 1/2 cup cold water

Mix flour, sugar and salt.  Cut in the cold butter and room temperature coconut oil.  Set aside.  Mix the water, egg and vinegar.  Slowly mix the fluid into the flour mixture and form into a ball.  Divide the ball into four and chill.

Sour Cream Rhubarb filling:

• 2c rhubarb or more diced
• Scant cup of sugar (original recipe calls for 1-1/2, but the scant cup was plenty)
• 1/4 tsp salt
• 2 Tbs tapioca
• 1/2 cup sour cream
• 1/2 to 1 tsp almond extract (the original recipe calls for 3 chopped maraschino cherries and a Tbs of the juice, but we have learned that maraschino cherries are basically poison.  We no longer eat poison)

Mix all the ingredients together and pour into a uncooked shell.  Place the top crust on, crimp edges, slash for steam release, brush with a well beaten egg.  Bake at 350 degrees until bubbly.  (about 30 (that is what the recipe says to about 45 min)

The pie in these pictures is Bet's huckleberry version.

To the filling she added approximately 2 cups of drained huckleberries, reserve the liquid, reduce the huckleberry juice on the stove top until syrupy.  Increased the tapioca to 3 Tbs (but this pie is still a bit runny so try 4 Tbs).  When baking with berries we often add a bit of lemon juice to really brighten the berry flavor.  She added approximately 1 tsp, maybe 1-1/2 tsp.  It seems odd with the sour cream and you could leave it out.  But this second pie really had a lot of flavor.  She did make sure this pie had a full cup of sugar instead of a scant cup.  

We will be making more of this recipe and will update this post with any changes.