Rhubarb Sour Cream Pie

By The Canadian Living Test Kitchen

74 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	559559 cal
pro	6 g6g pro
total fat	23 g23g total fat
sat. fat	12 g12g sat. fat
carb	82 g82g carb
fibre	2 g2g fibre
chol	91 mg91mg chol
sodium	218 mg218mg sodium
% RDI:	-
calcium	1010 calcium
iron	1515 iron
vit A	1717 vit A
vit C	77 vit C
folate	2323 folate

This old-fashioned favourite features a custard filling and crumbly topping.

Ingredients

1-1/2 cups all-purpose flour 1-1/2 1-1/2cups cupsall-purpose flour
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 cup cold butter , cubed1/4 1/4cup cupcold butter, cubed
1/4 cup cold shortening , cubed1/4 1/4cup cupcold shortening, cubed
1 egg yolk 1 1egg yolkegg yolks
1 tsp lemon juice 1 1tsp tsplemon juice or vinegar
1/3 cup Ice water 1/3 1/3cup cupIce water
Filling:
4 cups chopped rhubarb 4 4cups cupschopped rhubarb
1 egg 1 1eggeggs
1-1/2 cups granulated sugar 1-1/2 1-1/2cups cupsgranulated sugar
1 cup sour cream 1 1cup cupsour cream
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
Topping:
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
1/2 cup packed brown sugar 1/2 1/2cup cuppacked brown sugar
1/4 cup butter , melted1/4 1/4cup cupbutter, melted

Preparation

In bowl, mix flour with salt. Using pastry blender or 2 knives, cut in butter and shortening until mixture is in fine crumbs with a few larger pieces. In liquid measure, beat egg yolk with lemon juice; mix in enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Press into disc. Wrap in plastic wrap and refrigerate for at least 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 3 days.)

On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim edge to leave 3/4-inch (2 cm) overhang; fold overhang under and flute edge.

Filling: Arrange rhubarb evenly in pie shell. In bowl, whisk together egg, sugar, sour cream and flour until smooth. Pour over fruit.

Topping: In small bowl, mix flour with sugar. Drizzle in butter and mix with fork until crumbly. Sprinkle over filling.

Bake in bottom third of 450°F (230°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until edge is puffed, filling is slightly jiggly and topping is golden, about 40 minutes. Let cool completely on rack before cutting.

Source : Canadian Living Magazine: May 2002