Sesame Free Classic Strawberry Rhubarb Pie
Few desserts hit the way a bubbling, golden-crusted strawberry rhubarb pie does ā that sweet-tart filling is pure nostalgia in every slice. This one is built entirely from scratch, starting with a buttery, flaky double crust that gets its texture from cold butter worked carefully into flour and a splash of ice water. The filling leans on fresh strawberries and rhubarb, brightened with lemon zest and juice, and thickened with tapioca starch so it slices cleanly without turning to soup. A two-stage bake ā starting hot, then dropping the temperature ā gives you that deep golden crust and a filling that bubbles up through the vents just the way it should. For anyone navigating sesame sensitivities, this recipe is naturally free of any sesame-derived ingredients, and every component is straightforward enough that there's no need to second-guess labels or swap anything out. The hardest part is honestly waiting the full two hours for it to cool before you cut in, but that patience pays off in clean, gorgeous slices. Serve it as-is or with a scoop of vanilla ice cream and watch it disappear.
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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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