Paraben Free Classic Strawberry Rhubarb Pie
Few desserts capture the spirit of early summer quite like the sweet-tart pull of strawberries and rhubarb baked together under a golden, buttery crust. This from-scratch pie leans entirely on fresh fruit, pantry staples, and real unsalted butter ā no preservatives, no artificial additives, nothing you can't pronounce. That matters more than it might seem, because many store-bought pie fillings and pre-made crusts quietly sneak in synthetic stabilizers and chemical preservatives that have no business being in a classic dessert. Here, tapioca starch does the thickening work naturally, and a hit of lemon zest and cinnamon rounds out the filling with bright, clean flavor. The double-crust technique ā chilled butter worked into flour, rolled out and crimped by hand ā gives you those gorgeous flaky layers that only come from simple, honest ingredients. Brushing with an egg-and-milk wash and a scatter of coarse sugar before baking turns the top crust into something genuinely beautiful. Let it cool the full two hours and you'll be rewarded with a filling that slices cleanly and tastes exactly like it should.
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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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