Legume Free Classic Strawberry Rhubarb Pie

Total time3 hr 40 min

Prep time45 min

Cook time55 min

Legume 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 fresh strawberries and tart rhubarb, brightened with lemon zest and juice and held together with tapioca starch — a naturally legume-free thickener that gives the filling a glossy, jammy set without any bean-derived ingredients sneaking in. The all-butter double crust is made entirely from scratch with flour, sugar, salt, and cold unsalted butter, so there's no need to scrutinize store-bought pastry labels for hidden legume flours or pea protein. Chilling the dough and letting the fruit macerate before baking are the two steps that really make this pie sing — you get flaky, shatteringly crisp pastry and a filling that holds its shape when sliced. Baking it low and slow after an initial high-heat blast ensures the bottom crust cooks through and the filling bubbles properly, which is the sign it's actually done. The hardest part is waiting the full two hours for it to cool, but that patience is what separates a clean, sliceable wedge from a beautiful mess.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp granulated sugar
1 tsp salt
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
6–8 tbsp ice water

For the filling

3 cups fresh strawberries, hulled and quartered
3 cups fresh rhubarb, cut into ½-inch pieces
¾ cup granulated sugar
3 tbsp quick-cooking tapioca starch
1 tsp lemon zest
1 tbsp lemon juice
¼ 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 — 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 — the juices will begin to release and the tapioca will start to hydrate.

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