In the heart of the Sacramento Valley, my father’s garden thrived, bursting with ripe strawberries and tart rhubarb. As a chef, he found inspiration in their perfect balance, creating a pie that became the highlight of our Sunday feasts. With its flaky, buttery crust and sweet-tangy filling, it was more than dessert—it was a tradition. A slice always found its way to breakfast the next morning, paired with sharp cheddar, a final encore to a masterpiece of Southern baking.

Strawberry Rhubarb Pie with Southern Pie Crust

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A perfect balance of sweet and tart, this pie is a family tradition inspired by my father’s garden. With a flaky, buttery Southern crust, it’s the ultimate treat, best served warm with a scoop of vanilla ice cream.

• Author: Don Nicholas
• Prep Time: 30 minutes
• Cool Time: 2 hours
• Cook Time: 50 minutes
• Total Time: 3 hours 20 minutes
• Yield: 8 servings 1x
• Category: Bakery

Ingredients

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• 2 cups fresh strawberries, hulled and halved
• 2 cups fresh rhubarb, sliced
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon cinnamon
• 1 tablespoon lemon juice
• 1 batch Southern Pie Crust
• Vanilla ice cream for serving

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, gently toss together strawberries, rhubarb, sugar, cornstarch, cinnamon, and lemon juice until well combined.
3. Roll out half of the Southern Pie Crust and line a 9-inch pie dish.
4. Pour the strawberry-rhubarb mixture into the crust.
5. Roll out the remaining pie crust and place it over the filling. Seal the edges and cut slits in the top for ventilation.
6. Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
7. Allow the pie to cool for at least 2 hours before serving.