Nutmeg Free Classic Strawberry Rhubarb Pie
Strawberry and rhubarb are one of those classic pairings that just makes sense — bright, jammy sweetness from the berries balanced by the tart, almost floral bite of rhubarb. The filling gets its body from tapioca starch, which thickens beautifully without muddying the fresh fruit flavor, and a little lemon zest keeps everything tasting vibrant. A touch of cinnamon is the only warm spice in the mix, so anyone avoiding nutmeg can dig in without a second thought — no hidden spices lurking in the filling or the buttery double crust. Speaking of that crust, the technique here is all about keeping the butter cold and working it in just enough to leave those pea-sized pieces intact, which is exactly what creates those gorgeous flaky layers once it hits the oven. The two-stage bake — starting hot, then dropping the temperature — gives you a deep golden top without burning the edges, and the egg wash and coarse sugar finish make it look genuinely bakery-worthy. The hardest part is honestly the two-hour cooling wait, but it's non-negotiable if you want clean, set slices rather than a delicious puddle. Serve it as-is or with a scoop of vanilla ice cream melting over the top.
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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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