Coconut 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 thing people ask you to bring to every gathering once they've had a slice. The filling leans on fresh strawberries and tart rhubarb, brightened with lemon zest and juice and thickened with tapioca starch ā no exotic or processed thickeners that might sneak in unwanted ingredients. A double crust made entirely from flour, butter, and ice water keeps things beautifully straightforward, and chilling the dough before rolling is the small step that makes all the difference for a flaky, shatteringly crisp result. Letting the filling rest before it goes into the shell gives the tapioca time to hydrate and the fruit juices time to release, so you get a set, sliceable filling rather than a soupy mess. The egg wash and optional coarse sugar finish give the top crust that gorgeous deep amber color and a satisfying crunch. Baking it on a preheated sheet in the lower third of the oven ensures the bottom crust cooks through properly ā no soggy base. Just be patient with the two-hour cool, because that's when the filling firms up into perfect, clean slices worth every minute of the wait.
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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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