Ginger 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 the natural tartness of rhubarb balanced against sweet, juicy strawberries, with just a whisper of cinnamon and bright lemon zest to round everything out ā no ginger anywhere in sight, which makes it a genuinely safe and satisfying choice for anyone who needs to avoid that spice. Tapioca starch does the thickening work here, giving the filling a glossy, jammy texture that holds its shape beautifully once the pie has cooled. The all-butter double crust is built the old-fashioned way ā cold butter worked into flour until shaggy, then rested in the fridge ā and it bakes up with serious flake and a deep golden color. Starting the bake at a higher temperature and then dropping the heat is a smart technique that sets the crust before the filling has a chance to make it soggy. The hardest part is genuinely waiting the full two hours before slicing, but the payoff is clean, picture-perfect wedges with a filling that's set just right. Serve it as-is or with a scoop of vanilla ice cream melting over the top.
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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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