Rye Free Classic Strawberry Rhubarb Pie

Total time3 hr 40 min

Prep time45 min

Cook time55 min

Few desserts capture the spirit of early summer quite like a bubbling strawberry rhubarb pie fresh from the oven. The sweet-tart combination of juicy strawberries and bright, tangy rhubarb is genuinely hard to beat, and this version delivers that perfect balance in every slice. The all-purpose flour crust is made entirely from scratch with cold butter and ice water, so there's no grain-blending guesswork or hidden flours to worry about — just a flaky, golden shell that holds up beautifully to the jammy filling. Tapioca starch does the thickening work here, keeping the fruit filling glossy and sliceable without muddying the fresh flavors. A touch of lemon zest and cinnamon round everything out, adding depth without overpowering the star ingredients. The two-hour cooling time is genuinely non-negotiable — it's what transforms the filling from a bubbling liquid into that perfectly set, scoopable texture you're after. Serve it as-is or with a scoop of vanilla ice cream for a dessert that feels like a celebration.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!