Peanut Free Classic Strawberry Rhubarb Pie
Few desserts hit the way a bubbling strawberry rhubarb pie does, with that perfect balance of sweet fruit and tart, rosy rhubarb packed under a shatteringly flaky double crust. This from-scratch version uses a simple all-butter pastry that comes together with just flour, sugar, salt, and ice water ā no specialty ingredients, no hidden surprises. The filling leans on fresh strawberries and rhubarb, brightened with lemon zest and juice and thickened with tapioca starch so every slice holds its shape beautifully. A hot baking sheet in the lower third of the oven gives the bottom crust a head start, which means no soggy base ā just golden, buttery pastry all the way through. The egg wash and optional coarse sugar finish give the top that gorgeous, crackly, bakery-style shine. Letting it cool for a full two hours is genuinely worth the wait; the filling sets into something jammy and luscious rather than running all over the plate. Whether you're baking for a summer gathering or just because rhubarb season is too short, this pie is the kind of recipe you'll come back to every single year.
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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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