Macadamia Free Classic Strawberry Rhubarb Pie
Few desserts hit the way a bubbling, golden-crusted strawberry rhubarb pie does fresh from the oven. The filling leans on peak-season strawberries and tart rhubarb, balanced with just enough sugar, a hint of lemon, and a touch of cinnamon to make every bite sing. Tapioca starch does the quiet work of thickening those gorgeous ruby juices so the filling slices cleanly instead of running all over the plate. The all-butter double crust is built the old-fashioned way ā cold cubed butter worked into flour until shaggy and crumbly ā which is exactly what gives you those flaky, shattering layers. Tree nuts of any kind have absolutely no place in this recipe, so there's zero concern about hidden ingredients sneaking in from a store-bought crust or a pre-made filling mix. Starting the bake at a high temperature sets the crust quickly, then a lower finish lets everything cook through to that deep, caramelized gold without burning. Just be patient and let it cool the full two hours ā the wait is genuinely 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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