Artificial Flavors Free Classic Strawberry Rhubarb Pie
Few desserts hit quite like a strawberry rhubarb pie made entirely from scratch, and this one delivers that perfect balance of sweet fruit and tart, jammy rhubarb in every single slice. Every ingredient here is exactly what it sounds like ā fresh strawberries, fresh rhubarb, real butter, lemon juice, a touch of cinnamon ā with zero synthetic flavoring agents hiding anywhere in the list. That matters more than people realize, since many store-bought pies and even boxed pie fillings rely on artificial strawberry or vanilla flavor compounds to punch up the taste. Here, the flavor comes entirely from the fruit itself, brightened by lemon zest and rounded out by a buttery, flaky double crust that you build by hand. Tapioca starch thickens the filling cleanly without any mystery additives, and the two-stage bake locks in a deep golden crust while the bubbling fruit sets into something genuinely gorgeous. The two-hour cooling window is non-negotiable ā it's what turns a saucy filling into clean, sliceable perfection. If you've been searching for a pie that tastes this vibrant without relying on anything artificial, this is the one to bookmark.
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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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