Hazelnut Free Classic Strawberry Rhubarb Pie
Few desserts hit the way a bubbling, golden-crusted strawberry rhubarb pie does fresh out of the oven. The filling leans into that perfect sweet-tart balance, with juicy strawberries and bright rhubarb held together by tapioca starch and a hint of lemon zest and cinnamon. Tree nut allergies can make store-bought pies and bakery desserts a real gamble, but every single ingredient here is straightforward and easy to verify ā no hidden nut-based thickeners, no almond flour in the crust, just butter, flour, and fruit. The double-crust technique is classic for good reason: it locks in all those gorgeous juices while the top crisps up to a deep, flaky gold. Brushing with an egg-and-milk wash and finishing with coarse sugar gives the crust that bakery-worthy shine and crunch. The two-hour cooling window is genuinely worth the patience ā the tapioca sets the filling into sliceable, jammy perfection rather than a runny mess. This is the kind of pie that earns recipe-card status and gets requested every single summer.
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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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