Capsaicin Free Classic Strawberry Rhubarb Pie
Few desserts hit the way a bubbling, golden-crusted fruit pie does, and this strawberry rhubarb version is the kind of recipe that earns a permanent spot in your rotation. The filling leans on the natural sweetness of fresh strawberries to balance rhubarb's signature tartness, with just a touch of lemon zest and cinnamon rounding everything out beautifully. For anyone avoiding capsaicin, fruit pies can occasionally be a surprising minefield ā some spiced blends and even certain store-bought fillings sneak in unexpected heat ā but every single ingredient here is straightforward and easy to verify. The only warmth in this pie comes from the oven. Tapioca starch does the quiet work of thickening those gorgeous ruby juices into a glossy, sliceable filling that holds together without turning gluey. The all-butter double crust is flaky, rich, and deeply satisfying, with that optional coarse sugar sprinkle giving the top a lovely crunch and sparkle. Let it cool the full two hours before you cut in ā the wait is genuinely worth it.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!