MSG Free Classic Strawberry Rhubarb Pie
Few desserts capture the spirit of early summer quite like a strawberry rhubarb pie, with its jewel-toned filling bubbling up through a golden, flaky crust. The tartness of fresh rhubarb and the sweetness of ripe strawberries strike a balance that no store-bought version ever quite manages to replicate. Every ingredient here is a whole, recognizable kitchen staple ā fresh fruit, butter, flour, sugar, lemon, and a touch of cinnamon ā so there's nothing hidden or processed to second-guess. Tapioca starch does the quiet work of thickening the filling without altering the bright, natural flavor of the fruit, and the two-stage bake ensures the crust turns deeply golden while the filling sets up perfectly. The butter-based double crust is made entirely from scratch, which means you control exactly what goes into it ā cold butter, ice water, and patience are all it takes. Letting the finished pie rest on the rack for a full two hours before slicing is the hardest part, but it's what gives you those clean, gorgeous slices with a filling that holds its shape. This is the kind of pie that earns a handwritten recipe card.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!