- Rhubarb stalks (preferably red, washed and cut into bite-sized pieces)
- Granulated sugar (for sweetening the fruits)
- Lemon juice (to enhance flavor and provide a slight tanginess)
- Cornstarch (as a thickener for the fruit mixture)
- Vanilla extract (for added depth of flavor)
- All-purpose flour (for making the crust)
- Cooled unsalted butter (cold, cubed, for flakiness in the crust)
- Salt (a pinch to enhance other flavors)
- Sour cream (for topping or mixing with sugar for a sweet and tangy glaze)
- Granulated sugar (for the sour cream topping or drizzle)
- Egg wash (beaten egg for a golden crust finish)
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Steps
### Chef Neal's Strawberry Rhubarb Sour Cream Pies: A Flavorful Delight
Chef Neal’s strawberry rhubarb sour cream pie is a classic dessert that combines sweet strawberries with tart rhubarb, all enveloped in a flaky pie crust and finished off with a creamy, tangy sour cream topping. Follow these detailed steps to recreate this delicious pie at home.
#### Ingredients:
- **For the Pie Crust:**
- 2 cups of all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, chilled and cut into small pieces
- 3-4 tablespoons ice water
- **For the Filling:**
- 6 cups sliced strawberries (about 5 large strawberries)
- 2 cups fresh or frozen rhubarb, cut into 1-inch pieces
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Zest and juice of 1 lemon
- **For the Sour Cream Topping:**
- 1/2 cup sour cream
- 1 tablespoon confectioner’s sugar
- 1 teaspoon vanilla extract (optional)
#### Step-by-Step Instructions:
1. **Prepare the Pie Crust:**
- In a large mixing bowl, combine flour and salt.
- Add chilled butter pieces and mix until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and mix until the dough starts to come together.
- Knead gently on a floured surface into a ball. Wrap in plastic wrap and chill for 30 minutes.
2. **Prepare the Filling:**
- In a large bowl, toss strawberries with sugar, cornstarch, lemon zest, and juice until well coated.
- Add rhubarb and vanilla extract; mix gently to combine.
3. **Assemble the Pie:**
- Preheat your oven to 400°F (200°C).
- Roll out half of the chilled dough on a floured surface into a 12-inch circle.
- Transfer it to a 9-inch pie dish, pressing gently into the bottom and sides. Trim any excess dough from the edges.
4. **Fill the Pie:**
- Pour the strawberry-rhubarb mixture evenly into the prepared crust.
- Dot with remaining butter pieces.
5. **Top with Sour Cream Topping:**
- In a small bowl, mix sour cream, confectioner’s sugar, and vanilla extract until smooth.
- Spread this mixture over the fruit filling to coat evenly.
6. **Add Top Crust and Bake:**
- Roll out the remaining dough for the top crust into another 12-inch circle.
- Place it over the sour cream mixture, crimping the edges to seal well.
- Cut a few slits in the top crust to allow steam to escape during baking.
7. **Bake:**
- Bake for about 45-50 minutes or until the crust is golden brown and the filling is bubbly.
- Let cool on a wire rack before serving.
#### Tips for Success:
- Ensure all ingredients are at room temperature, especially butter and sour cream.
- Chill dough thoroughly to prevent it from becoming tough during rolling.
- Use fresh strawberries for the best flavor; frozen ones can also be used but thaw them first.
- Adjust cooking time if using frozen rhubarb or a different size of baking dish.
By following these detailed steps, you’ll create a beautifully flaky crust and an incredibly flavorful strawberry rhubarb sour cream pie that will impress any palate. Enjoy your delicious dessert!