Chicken Free Classic Strawberry Rhubarb Pie
Few desserts capture the spirit of early summer quite like a bubbling, golden-crusted strawberry rhubarb pie fresh from the oven. The filling is a beautiful balance of sweet and tart ā juicy strawberries and bright, tangy rhubarb held together with tapioca starch and a hint of lemon zest and cinnamon. The all-butter double crust bakes up flaky and deeply golden, with a glossy egg wash and optional coarse sugar giving it that irresistible bakery-style finish. Letting the fruit macerate for 15 minutes before baking is a small step that makes a real difference, coaxing out the juices and ensuring the tapioca hydrates evenly so the filling slices cleanly. Starting the bake at a high temperature and then dropping the heat is the key to a crust that's set and golden without a soggy bottom. The hardest part is genuinely waiting the full two hours for it to cool ā but that patience is what gives you clean, luscious slices instead of a runny mess. Serve it as-is or with a scoop of vanilla ice cream, and it will absolutely steal the show at any table.
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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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