Tree Nut Free Classic Strawberry Rhubarb Pie
Few desserts hit the way a bubbling strawberry rhubarb pie does, with that gorgeous deep-gold crust and jammy, jewel-toned filling peeking through the vents. The combination of sweet strawberries and tart rhubarb is a classic for a reason ā they balance each other perfectly, brightened here with a little lemon zest and juice that makes every bite feel alive. Tapioca starch does the quiet work of thickening all those gorgeous fruit juices into a filling that slices cleanly once cooled, no gummy or soupy texture in sight. The all-butter double crust is built for flavor, with chilled cubes worked into the flour just enough to leave those pea-sized pockets that bake into flaky, shatteringly good layers. Every ingredient in this recipe is straightforward pantry and produce staple ā flour, butter, fresh fruit ā so there's no need to scan labels or worry about hidden additives that can sneak into store-bought versions. Starting the bake at a high temperature and then dropping the heat is a smart two-stage method that sets the crust early and gives the filling time to bubble and thicken all the way through. Let it cool the full two hours before you cut in, and you'll be rewarded with a slice that holds together beautifully and tastes like the best possible version of a timeless pie.
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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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