Soy Free Classic Strawberry Rhubarb Pie

Total time3 hr 40 min

Prep time45 min

Cook time55 min

Few desserts hit quite like the sweet-tart combination of strawberries and rhubarb tucked inside a buttery, golden double crust. The filling leans on fresh fruit, a touch of lemon, and tapioca starch to thicken everything into a glossy, jammy center that slices cleanly once cooled. That resting period is non-negotiable — two full hours on the rack lets the filling set up properly, so you get neat wedges instead of a delicious but soupy mess. The all-butter crust comes together with just flour, sugar, salt, and ice water, which means every single ingredient here is naturally free of soy in any form — no hidden oils, no emulsifiers, no label anxiety. Chilling the dough and keeping the butter cold are the two moves that guarantee those flaky, shatter-crisp layers that make a homemade pie worth every minute. Baking it on a preheated sheet in the lower third of the oven gives the bottom crust a head start, so it bakes through rather than going soggy under all that juicy fruit. This is the kind of pie that disappears fast at any table, and the fact that it's built entirely from whole, straightforward ingredients makes it even easier to feel good about serving it.

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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
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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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