Rice Free Classic Strawberry Rhubarb Pie
Few desserts hit the way a bubbling, golden-crusted strawberry rhubarb pie does fresh from the oven. The filling leans on tapioca starch rather than any grain-based thickener, which means it sets up beautifully without a trace of rice flour or rice starch sneaking in ā a detail that matters more than you'd think when scanning ingredient labels on store-bought pies. Tart rhubarb and sweet strawberries get a brightness boost from fresh lemon zest and juice, while a whisper of cinnamon ties everything together in the most satisfying way. The all-butter double crust is made entirely from flour, sugar, salt, and cold butter, so every component is straightforward and easy to verify. Letting the filling rest before it goes into the oven gives the tapioca time to hydrate, which is the quiet trick behind a slice that holds its shape instead of collapsing into a puddle. Baking the pie on a preheated sheet in the lower third of the oven drives heat straight into the bottom crust, giving you that deep golden color and a crisp base that doesn't go soggy under all those juicy berries. Just be patient and let it cool fully ā the wait is genuinely worth it.
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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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