Black Pepper Free Classic Strawberry Rhubarb Pie
Few desserts hit quite like the sweet-tart combination of strawberries and rhubarb tucked inside a buttery, flaky double crust. The filling leans on fresh fruit, a touch of lemon zest and juice, and a whisper of cinnamon for warmth ā and because this recipe is naturally free of black pepper in every component, it's a genuinely worry-free bake from start to finish. Tapioca starch does the quiet work of thickening all those gorgeous fruit juices into a glossy, sliceable filling that holds together beautifully once the pie cools. The all-butter crust comes together with just flour, sugar, salt, and ice water, so there are no mystery spice blends or seasoning shortcuts to second-guess. Brushing the top with an egg-and-milk wash and a scatter of coarse sugar gives you that bakery-style shine and satisfying crunch on every bite. The two-stage baking method ā starting hot, then dropping the temperature ā ensures the crust turns a deep, even golden brown without over-browning the edges before the filling has a chance to bubble through the vents. Let it cool the full two hours and you'll be rewarded with clean, picture-perfect slices that taste every bit as good as they look.
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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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