Nitrate & Nitrite Free Classic Strawberry Rhubarb Pie
Few desserts capture the spirit of early summer quite like a bubbling strawberry rhubarb pie, and this from-scratch version is the real deal. Every ingredient here is exactly what it sounds like — fresh fruit, butter, flour, sugar, and a handful of pantry staples — so there's no need to scrutinize labels for hidden preservatives or cured-meat-style additives that sometimes sneak into processed foods. The filling leans on tapioca starch rather than anything artificial to thicken those gorgeous ruby juices, which means you get a clean, glossy set with nothing extra along for the ride. Bright lemon zest and a whisper of cinnamon lift the natural tartness of the rhubarb while letting the strawberries shine. The double-crust technique — chilled butter worked into flour until crumbly, then crimped and egg-washed to a deep golden finish — delivers serious flake and crunch in every slice. Letting the pie cool a full two hours before cutting is the one step you really can't rush, but the reward is a filling that holds its shape beautifully on the plate. Serve it as-is or with a scoop of vanilla ice cream for a dessert that tastes like it came from a farmstand bakery.
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
- 6–8 tbsp ice water
For the filling
- 3 cups fresh strawberries, hulled and quartered
- 3 cups fresh rhubarb, cut into ½-inch pieces
- ¾ cup granulated sugar
- 3 tbsp quick-cooking tapioca starch
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ¼ 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 — 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 — the juices will begin to release and the tapioca will start to hydrate.
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