Pork Free Classic Strawberry Rhubarb Pie
Few desserts hit the way a bubbling, golden-crusted fruit pie does, and this strawberry rhubarb version is the kind of thing people ask you to bring to every gathering from May through August. The filling leans on fresh strawberries and tart rhubarb, balanced with just enough sugar, a hint of cinnamon, and bright lemon zest to make every bite feel alive. Tapioca starch does the quiet work of thickening those gorgeous ruby juices without turning the filling gluey, so you get clean slices and a texture that's jammy in the best possible way. The all-butter double crust is built for flavor ā chilled cubes worked into coarse crumbs, then brought together with ice water for that flaky, shatter-when-you-fork-it result. Baking it on a preheated sheet in the lower third of the oven gives the bottom crust a head start, so you never end up with a soggy base. This recipe is naturally free of any pork-derived ingredients ā every component, from the buttery pastry to the egg wash finish, is straightforward and easy to verify. Let it cool the full two hours before slicing and you'll be rewarded with a filling that holds its shape and a crust that stays crisp all the way to the last piece.
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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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