Barley 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 tapioca starch rather than any grain-based thickener, which means you get that glossy, jammy texture without any barley or wheat sneaking in through the back door. The crust itself is a straightforward all-purpose flour and butter situation ā flaky, rich, and deeply satisfying without any hidden grains to worry about. Bright lemon zest and a touch of cinnamon lift the sweet-tart fruit filling into something that tastes genuinely complex, even though the ingredient list stays simple and clean. The two-stage bake ā starting hot, then dropping the temperature ā gives you a crust that's properly golden all the way through and a filling that bubbles and sets rather than staying soupy. Letting it cool fully before slicing is the hardest part, but it's what turns a good pie into a great one. 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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