Raspberry Rhubarb Sour Cream Pie 


I feel like most of you will cring at the idea of putting sour cream into a pie but let me tell you this pie is super delicious as well as deadly sweet! It happens to be the pie that I get asked to make the most and best of all it is honestly the easiest to make!

Some notes before attempting, do NOT use light or fat free sour cream it will not work!! Bake the crap out of it the recipe calls for about 45mins of baking but depending on your oven your pie might need an extra 15 minutes yupppp you read that right 15 minutes! My way to tell if its done is if it has spilled over the sides. Lastly this pie is to be served cold if not cold them just slightly warm, as it will not be firm if it is hot. I tend to bake my pies a night before I need or want them.

sour cream pie collage

Raspberry Rhubarb Sour Cream Pie

  • Servings: makes one 9inch pie
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A very flavourful and sweet pie perfect for a summer evening.

Can substitute the raspberries or rhubarb for any other berry mix ex. cranberry and strawberry.


1 1/2 cup Rhubarb, chopped

1 1/2 cup Raspberries, chopped

1 1/2 cup Sugar

1/3 cup Flour

1 cup Sour Cream

1 Prepared Pie Crust


1/2 cup Butter

1/2 cup Brown Sugar

1/2 cup Flour


Preheat oven to 375*F

In the uncooked pie crust mix together and put in the rhubarb and strawberries.

In a bowl mix together the sugar, flour and sour cream, once combined pour over berries and rhubarb.

In a separate bowl mix together the flour and brown sugar until well combined. Once mixed cut in the butter to form a crumble. Top the pie with the crumble and place the pie on a lined cookie sheet (trust me it will be far easier to clean up as the pie shills over!).

Bake in the oven for 40 minutes or so, test with a fork and if the Rhubarb is soft and the crust is golden brown then it is done.

*If you think it is done I suggest baking it for an additional 10 minutes or more, honestly just bake the crap out of it!