Gut Friendly 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. The combination of sweet strawberries and tart rhubarb creates a filling that's genuinely complex ā bright, jammy, and just a little tangy in the best possible way. Tapioca starch does the thickening work here, which means the filling sets up cleanly without any gummy or heavy texture that can be harder on a sensitive gut. Fresh fruit, lemon zest, and a touch of cinnamon keep the ingredient list honest and straightforward ā no mystery additives or preservatives hiding in the mix. The all-butter crust is made entirely from scratch, so you know exactly what's going into every flaky, golden layer. Letting the pie cool fully before slicing isn't just good advice for aesthetics ā it gives the filling time to set properly so every slice holds together and is easier to digest. This is the kind of from-scratch baking that's genuinely worth the effort.
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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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