Lupin 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 thickened with tapioca starch for a glossy, jammy set that holds its shape beautifully when sliced. The all-butter crust is made entirely from scratch using flour, sugar, salt, chilled butter, and ice water ā nothing complicated, nothing hidden, just honest ingredients that bake up flaky and deeply golden. For anyone navigating lupin sensitivities, that simplicity matters more than it might seem, since lupin flour quietly turns up in commercial pastry products and pre-made pie shells more often than you'd expect. Making the dough yourself puts you fully in control, and the technique here ā working cold butter into the flour until crumbly, then adding ice water gradually ā is straightforward enough for a confident home baker. The two-stage bake, starting hot and then dropping the temperature, gives you that gorgeous deep-brown crust without scorching, while the filling bubbles and thickens through the steam vents. Let it cool the full two hours before cutting and you'll be rewarded with clean, beautiful slices that are worth every minute of the wait.
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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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