Chestnut 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 comes together with fresh fruit, a touch of lemon zest and juice, warm cinnamon, and tapioca starch — which does a beautiful job of thickening those jammy juices without turning the filling gluey. Chilling the butter-based dough before rolling keeps the layers distinct and gives you that satisfying shatter when you cut through the crust. The trick of letting the fruit mixture rest for fifteen minutes before assembling means the tapioca starts hydrating early, so you get a perfectly set slice after the pie cools. Baking it on a preheated sheet in the lower third of the oven ensures the bottom crust cooks through and doesn't go soggy under all that gorgeous fruit. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just honest, from-scratch baking. Let it cool the full two hours before slicing and you'll be rewarded with clean, glossy wedges that look as good as they taste.

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