Almond Free Classic Strawberry Rhubarb Pie
Few desserts hit the way a bubbling, golden-crusted strawberry rhubarb pie does fresh from the oven. The filling leans on ripe strawberries and tart rhubarb, brightened with lemon zest and a touch of cinnamon, while tapioca starch quietly does the work of pulling those jammy juices into a perfectly sliceable set. The all-butter double crust is made entirely from scratch ā flour, chilled butter, and ice water ā so every flaky, golden layer is completely free of nut-based ingredients or any of the almond flour swaps that sneak into so many modern pie recipes. That matters more than people realize, since pre-made crusts and bakery pies often include almond meal or almond extract for flavor and texture. Here, the richness comes purely from cold butter worked into the dough until it looks like coarse crumbs, which is the old-school secret to serious flakiness. The two-temperature bake ā starting hot, then dropping to a steady 375Ā°F ā gives you a deeply golden crust without a soggy bottom, and that mandatory two-hour cool is what stands between you and a runny slice. Serve it as-is or with a scoop of vanilla ice cream, and don't be surprised when it disappears fast.
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Learn more āIngredients
8 servings
For the crust
- 2 Ā½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into Ā½-inch cubes and chilled
- 6ā8 tbsp ice water
For the filling
- 3 cups fresh strawberries, hulled and quartered
- 3 cups fresh rhubarb, cut into Ā½-inch pieces
- Ā¾ cup granulated sugar
- 3 tbsp quick-cooking tapioca starch
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Ā¼ tsp ground cinnamon
- 2 tbsp unsalted butter, cut into small pieces
For the egg wash
- 1 large egg
- 1 tbsp whole milk
- 1 tbsp coarse sugar, for sprinkling (optional)
Instructions
- 1
In a large bowl, whisk together the flour, 1 tbsp sugar, and salt. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed ā it should not be wet or sticky. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
- 2
In a large bowl, combine the strawberries, rhubarb, 3/4 cup sugar, tapioca starch, lemon zest, lemon juice, and cinnamon. Toss until the fruit is evenly coated. Let the filling sit for 15 minutes while you roll out the dough ā the juices will begin to release and the tapioca will start to hydrate.
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