Mustard 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, warm cinnamon, and tapioca starch to thicken everything into a glossy, jammy center that holds its shape beautifully once cooled. For anyone navigating a mustard sensitivity, this is genuinely a worry-free bake ā every single ingredient here is clean and straightforward, with zero hidden condiments or spice blends that could sneak something unwanted onto your plate. The all-butter crust is made entirely from scratch, so you control exactly what goes in, which is a real comfort when store-bought pastry shells can be surprisingly unpredictable. Chilling the dough and letting the fruit macerate for a few minutes are the two small steps that make a big difference in the final texture ā a shatteringly crisp crust and a filling that bubbles up through the vents like it belongs on a bakery shelf. Brushing the top with an egg-and-milk wash and a scatter of coarse sugar gives it that gorgeous deep-golden finish that makes everyone at the table reach for the biggest slice. Let it cool the full two hours if you can stand it ā the wait is absolutely 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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