Pescatarian Classic Strawberry Rhubarb Pie
Few desserts capture the spirit of summer quite like a bubbling, golden-crusted strawberry rhubarb pie fresh from the oven. The combination of sweet, jammy strawberries and tart rhubarb creates a filling that's perfectly balanced ā bright and fruity without being cloying. Tapioca starch does the quiet work of thickening all those gorgeous juices, so every slice holds its shape beautifully once the pie has had time to cool. The all-butter double crust is built for flakiness, with chilled cubes worked into the flour just enough to leave those telltale pea-sized pockets that puff and shatter when baked. A hit of lemon zest and juice in the filling lifts the whole thing, and a coarse sugar finish on top gives the crust a satisfying crunch and a little sparkle. This is a naturally meat-free dessert that fits seamlessly into a pescatarian lifestyle ā no substitutions or workarounds needed, just honest, from-scratch baking. Give it the full two-hour rest before you cut in, and you'll be rewarded with clean slices and a filling that's set just right.
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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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