Seed Oil Free Classic Strawberry Rhubarb Pie
Few desserts hit quite like the sweet-tart combination of strawberries and rhubarb tucked inside a buttery, golden double crust. What makes this version especially satisfying is that every fat in the recipe comes from real, whole-food sources ā cold unsalted butter in the pastry, a little more dotted over the filling, and nothing else. No industrial vegetable oils, no canola, no mystery shortenings hiding in a store-bought shell. The all-butter crust delivers that deeply flaky, rich texture that processed fats simply can't replicate, and the technique of keeping the butter ice-cold and working quickly is what makes it happen. Tapioca starch thickens the jammy filling without any additives, while lemon zest and a whisper of cinnamon sharpen the fruit flavors beautifully. The two-temperature bake ā starting hot to set the crust, then dropping down to cook the filling through ā is a small detail that makes a big difference in the final result. Just be patient and let it cool fully before you slice; the reward is a clean, glossy filling that holds its shape and tastes like peak summer.
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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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