Mushroom Free Classic Strawberry Rhubarb Pie
Few desserts hit quite like the sweet-tart combination of strawberries and rhubarb tucked inside a buttery, flaky double crust. The filling leans on fresh fruit, a touch of lemon zest and juice, and a pinch of cinnamon to build layers of flavor that feel both nostalgic and bright. Tapioca starch does the quiet work of thickening all those gorgeous juices without muddying the taste, so every slice holds together cleanly once the pie has had time to cool. The all-butter crust comes together with just flour, sugar, salt, and ice water ā nothing fussy, nothing hidden, just honest ingredients you can feel good about. Chilling the dough and starting the bake on a hot sheet pan in the lower third of the oven are the two small moves that make a genuinely impressive difference in texture and color. If you've ever worried about store-bought pies or pre-made fillings sneaking in unwanted extras, making this from scratch puts you completely in control of every single thing going into the dish. Let it cool the full two hours before you cut in 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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