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