Red Meat Allergy Friendly Classic Strawberry Rhubarb Pie

Total time3 hr 40 min

Prep time45 min

Cook time55 min

Red Meat Allergy Friendly Classic Strawberry Rhubarb Pie

Few desserts hit quite like the sweet-tart combination of strawberries and rhubarb tucked inside a buttery, flaky double crust. The filling leans on fresh fruit, a touch of lemon zest and juice, and a whisper of cinnamon to build layers of flavor that feel both nostalgic and bright. Tapioca starch does the quiet work of thickening all those gorgeous juices without muddying the taste, so every slice holds together beautifully once the pie has had time to cool and set. The all-butter crust is made entirely from scratch — chilled cubes worked into flour until you get those irresistible pea-sized pockets that bake up shatteringly crisp and golden. For anyone navigating a red meat allergy, this recipe is naturally a worry-free zone: every single ingredient, from the fruit filling to the egg wash, is completely free of red meat or any hidden animal-based surprises that can sneak into processed foods. The two-stage bake — starting hot to set the crust, then dropping the temperature to cook the filling through — means you get deep caramelized color on top without a soggy bottom. Let it cool the full two hours before you cut in, and you'll be rewarded with clean, glossy slices that are absolutely worth the wait.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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1 tbsp granulated sugar
1 tsp salt
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
6–8 tbsp ice water

For the filling

3 cups fresh strawberries, hulled and quartered
3 cups fresh rhubarb, cut into ½-inch pieces
¾ cup granulated sugar
3 tbsp quick-cooking tapioca starch
1 tsp lemon zest
1 tbsp lemon juice
¼ 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 — 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 — the juices will begin to release and the tapioca will start to hydrate.

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