In this pie, sweet strawberries and tart rhubarb make a harmonious sweet-tart filling. The crust has a bit of richness from sour cream, and though rolling out pie dough can be a challenge, you can manhandle this dough a little without fear of toughening it up. Once the pie is finished baking, be sure to wait until it’s totally cooled to let the filling set, then enjoy with a scoop of our Vanilla Bean Ice Cream.
Special equipment: A 1-inch round cutter is needed to cut out the vents in the top crust of the pie.
You’ll also need an instant-read thermometer and a pastry brush for this recipe.
See all our other rhubarb recipes here.
For the pie:
by Susannah Chen | Spring asparagus is absolutely worthy of celebration, so we rounded up some of our best asparagus...