Carrageenan 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. What makes this version especially clean is that every single component is built from scratch using whole, recognizable ingredients ā no store-bought fillings, no packaged pudding mixes, and none of the thickeners or stabilizers that sneak carrageenan into so many commercial pie products. The filling gets its gorgeous, jammy consistency from tapioca starch instead, which binds those fruit juices into something silky and sliceable without any additives you'd need to second-guess. Fresh strawberries and rhubarb carry all the flavor here, brightened with lemon zest and a whisper of cinnamon that makes the whole kitchen smell incredible. The all-butter crust comes together with just flour, sugar, salt, butter, and ice water ā nothing hidden, nothing unnecessary. Letting the pie cool fully on the rack is the one step you really can't rush, because that's when the filling sets into clean, beautiful slices rather than a saucy puddle. This is the kind of pie that earns a permanent spot in your rotation.
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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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