Pregnancy Friendly Classic Strawberry Rhubarb Pie
Few cravings hit quite like the sweet-tart pull of strawberries and rhubarb baked together under a buttery, golden crust. This pie leans on fresh fruit, simple pantry staples, and real unsalted butter ā nothing processed or mysterious, which makes it a genuinely wholesome treat when you're being mindful about what goes into your body. The tapioca starch thickens the filling beautifully without any additives, and the lemon zest and juice brighten everything up so the flavors feel alive rather than heavy. Chilling the butter and resting the dough are the two small steps that make the crust genuinely flaky, so don't skip them ā the payoff is absolutely worth it. A two-hour cool after baking lets the filling set into clean, sliceable wedges instead of a runny mess, which means you actually get to enjoy the results of all that effort. Whether you're baking for yourself or sharing with family, this is the kind of from-scratch pie that feels like a real occasion.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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