Beef Free Classic Strawberry Rhubarb Pie
Few desserts capture the spirit of early summer quite like a bubbling, golden-crusted strawberry rhubarb pie fresh from the oven. The combination of sweet, jammy strawberries and tart rhubarb is one of those flavor pairings that just works — bright, a little tangy, and deeply satisfying in every bite. A double-crust pie like this one is entirely plant and dairy-based in its filling, relying on fresh fruit, lemon zest, and tapioca starch to create a glossy, sliceable interior that holds together beautifully once cooled. The all-butter crust is the real star here — chilled cubes worked into flour until crumbly, then brought together with ice water for that flaky, shatteringly crisp texture that store-bought shells simply can't replicate. Letting the filling rest before it goes into the crust gives the tapioca time to hydrate and the fruit juices time to release, which means no soggy bottom and no runny slices. The two-temperature bake — starting hot, then dropping to a moderate heat — ensures the crust cooks through and turns a deep, burnished gold while the filling bubbles actively through the vents. Give it the full two-hour rest before you cut in, and you'll be rewarded with clean, gorgeous slices worth every minute of patience.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
- 6–8 tbsp ice water
For the filling
- 3 cups fresh strawberries, hulled and quartered
- 3 cups fresh rhubarb, cut into ½-inch pieces
- ¾ cup granulated sugar
- 3 tbsp quick-cooking tapioca starch
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ¼ 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 — 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 — the juices will begin to release and the tapioca will start to hydrate.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!