Emulsifier 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, jammy filling tucked inside a shatteringly flaky crust. What makes this version especially clean is that every single component is built from scratch using whole, recognizable ingredients ā no store-bought shortening, no packaged pie crust, and absolutely nothing that reads like a chemistry experiment on the label. The all-butter pastry comes together with just flour, sugar, salt, butter, and ice water, which means you get incredible flavor and texture without any of the emulsifiers commonly hiding in commercial dough products. Tapioca starch does the thickening work in the filling, keeping things simple and effective while letting the strawberries and rhubarb stay front and center. A little lemon zest and cinnamon round out the fruit without masking it, and the egg wash gives the top crust that gorgeous deep-golden finish you'd expect from a serious home baker. The two-temperature bake ā starting hot, then dropping to finish low and slow ā ensures the crust cooks through and the filling bubbles properly, so you're not left with a soggy bottom or a runny slice. Let it cool the full two hours before cutting, and you'll be rewarded with clean, glossy slices that look as good as they taste.
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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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