Breastfeeding Friendly Classic Strawberry Rhubarb Pie
Few things hit the way a bubbling, golden-crusted fruit pie does, and this strawberry rhubarb version is the kind of dessert that earns serious praise at any table. Fresh strawberries and tart rhubarb are a classic pairing, and together they create a filling that's bright, jammy, and just sweet enough without being cloying. The whole recipe leans on real, wholesome ingredients ā fresh fruit, butter, flour, eggs, and a touch of lemon ā which makes it a genuinely feel-good treat when you're being mindful about what you're putting in your body. Tapioca starch does the quiet work of thickening the filling so it slices cleanly and doesn't turn into a soupy mess, while the double butter crust bakes up flaky and deeply golden. The two-hour cooling window is non-negotiable, but it's worth every minute ā the filling sets up beautifully and the flavors deepen as it rests. Whether you're baking it for yourself or sharing it with family, this is the kind of from-scratch pie that feels like a genuine act of care.
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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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