BHA & BHT Free Classic Strawberry Rhubarb Pie
Few desserts hit the way a bubbling strawberry rhubarb pie does, with that perfect balance of sweet fruit and tart, rosy rhubarb locked under a shatteringly flaky double crust. Many store-bought pies and packaged baking mixes rely on synthetic preservatives like BHA and BHT to extend shelf life, which makes baking from scratch the cleanest and most satisfying route. Every ingredient here — fresh strawberries, fresh rhubarb, real butter, tapioca starch, a squeeze of lemon — is straightforward and free of those additives by nature. The all-butter crust is built the old-fashioned way, with chilled cubes worked into flour until you get those irresistible pea-sized pockets that puff and flake in the oven. Tapioca starch does the quiet work of thickening the jammy filling without any mystery ingredients, and the lemon zest and cinnamon give it just enough complexity to taste like something truly special. The two-stage bake — starting hot, then dropping the temperature — ensures a golden, set crust and a filling that bubbles properly through the vents. Let it cool the full two hours before slicing and you'll be rewarded with clean, glossy slices that hold their shape beautifully on the plate.
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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.
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