Cashew 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 tapioca starch to thicken everything into that glossy, jammy consistency that makes every slice hold together beautifully. Chilling the butter-based dough and letting the fruit macerate before baking are the two small steps that make a genuinely impressive difference in the final result. The hot baking sheet trick helps the bottom crust cook through properly, so you get golden pastry all the way down rather than a soggy base. Every ingredient here is straightforward pantry and produce staple — no nut-based thickeners, no hidden tree nut oils, just clean, simple baking. If you've been burned by store-bought pies or pre-made fillings that sneak in unexpected ingredients, making this from scratch puts you fully in control. Let it cool the full two hours before slicing and you'll be rewarded with a filling that's set, glossy, and absolutely worth the wait.
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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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