High Fructose Corn Syrup 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, rosy rhubarb locked under a shatteringly flaky double crust. The good news is that every single ingredient here is exactly what it sounds like ā fresh strawberries, fresh rhubarb, real butter, granulated sugar, and a handful of pantry staples with no hidden sweeteners to worry about. So many store-bought pies and pie fillings sneak in corn syrup to boost sweetness and extend shelf life, but this recipe earns every bit of its flavor from the fruit itself. Tapioca starch does the thickening work cleanly, and a touch of lemon zest and cinnamon round out the filling without any processed additives. The all-butter crust is built the old-fashioned way ā cold fat worked into flour by hand ā which means those gorgeous, flaky layers come from technique, not shortcuts. Letting the pie cool fully on the rack is the one step you really cannot rush, because that's when the filling firms up into clean, sliceable perfection. Whether you serve it plain or with a scoop of vanilla ice cream, this is the kind of from-scratch pie that makes the whole effort feel completely worth it.
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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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