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Southern-Style Strawberry Rhubarb Pie

Southern-Style Strawberry Rhubarb Pie

My strawberry rhubarb pie is a Southern-style dessert that balances sweet strawberries with tart rhubarb in a thick, sliceable filling. Finished with a buttery, flaky crust, it’s a springtime classic that delivers bold flavor and bakery-style results at home, with a signature layer of strawberry preserves for added depth and a perfectly balanced sweet-tart finish. Tested to deliver consistent, sliceable results.
 
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Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: Southern Food
Servings: 8
Calories: 388kcal
Author: Shaunda Necole • The Soul Food Pot®

Ingredients

Pie Crust

  • 14 oz pie crust two-crust kit
  • 1/2 tsp sugar granulated, to sprinkle on top of pie crust

Pie filling

  • 3 rhubarb (fresh or frozen) stalks cut into 1″ pieces
  • 1 cup strawberries (fresh or frozen) cut into large pieces
  • 3 tablespoons strawberry preserve
  • 1 teaspoon lemon zest
  • 1 cup sugar granulated
  • 6 tablespoons corn starch

Egg Wash

  • 1 egg
  • 2 tablespoons milk

Instructions

Preparing the pie crust

  • Make the pie crust dough according to the package instruction or your pie crust recipe.
  • Transfer the pie crust dough to a 9″ pie plate, pie pan or pie dish. There should be at least a 1-inch overhang of dough.
  • Set aside the second piece of rolled-out dough, which will be the top crust.

Strawberry rhubarb pie filling

  • In a large bowl, combine the rhubarb pieces, sugar and lemon zest.
  • Toss to combine.
  • Sprinkle the corn starch over the filling and toss again.
  • Allow the fruit to soak in the corn starch sugar mixture and set aside for ½ an hour at room temperature.

Pie assembly

  • While the fruit is set aside, preheat the oven to 350 degrees.
  • Line a baking pan with parchment paper.
  • Using a small spatula or the back of a spoon, spread the strawberry preserve or strawberry jam evenly onto the bottom crust dough.
  • After ½ an hour, pour the strawberry rhubarb filling into the pie pan.
  • Mix the egg yolk and milk in a small bowl to create the egg wash.
  • Brush the edges of the crust with the egg wash.
  • Then place the top pie crust over the strawberry rhubarb filling.
  • Connect the edges of the top and bottom crust by pressing around the edge of the pan.
  • Trim the extra crust from around the edges of the pressed dough.
  • Use your fingers or a fork to crimp the crust.
  • Set the pie onto the parchment-lined baking sheet.
  • Use a paring knife to cut an “X” in the center of the pie.
  • Peel back the four pieces of the X-cut to form an opening in the center for a steam vent.
  • Brush the entire surface of the pie with the egg wash.
  • Sprinkle the pie crust liberally with sugar.
  • Bake the pie at 350 degrees F for 25-30 minutes or until you can see the filling bubbling vigorously in the middle of the pie opening and the pie crust is golden brown.
  • Let the pie cool for at least 2 hours to allow the filling to set before slicing, then serve and enjoy!

Video

Nutrition

Calories: 388kcal | Carbohydrates: 63g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 216mg | Potassium: 150mg | Fiber: 2g | Sugar: 30g | Vitamin A: 58IU | Vitamin C: 13mg | Calcium: 38mg | Iron: 2mg

❤️ Shaunda's Soul Food Standard

Created and tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that never sacrifice flavor or legacy. No AI-generated instructions. Every measurement, timing note, and technique is written, cooked, and verified by Shaunda, with make-it-your-way guidance so you can cook confidently with the tools you have.

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