Pecan Free Classic Strawberry Rhubarb Pie
Few desserts capture the spirit of early summer quite like a bubbling, golden-crusted strawberry rhubarb pie fresh from the oven. The combination of sweet, jammy strawberries and tart rhubarb is a classic pairing that balances itself beautifully, especially with a touch of lemon zest and cinnamon woven through the filling. Tapioca starch does the quiet work of thickening all those gorgeous fruit juices into a glossy, sliceable filling that holds together without turning gluey. The all-butter double crust is the real showstopper ā chilled butter worked into the dough creates those flaky, shatter-crisp layers that make every bite worth the effort. Because this recipe is built entirely from fruit, butter, flour, and pantry staples, there are no hidden nut-based ingredients to worry about, making it a genuinely safe and satisfying bake for anyone avoiding tree nuts. The egg wash gives the top crust a deep, burnished finish, and a sprinkle of coarse sugar adds a satisfying crunch that looks as good as it tastes. Just be patient and let it cool fully ā that two-hour rest is what turns a bubbling hot pie into a perfectly set, clean-slicing centerpiece.
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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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