Turmeric Free Classic Strawberry Rhubarb Pie
Few desserts hit the way a bubbling, golden-crusted strawberry rhubarb pie does fresh from the oven. The filling leans on ripe strawberries and tart rhubarb, balanced with just enough sugar, a bright hit of lemon zest, and a whisper of cinnamon ā nothing more, nothing less. Tapioca starch does the quiet work of thickening all those gorgeous fruit juices into a glossy, sliceable filling that holds together beautifully once cooled. The all-butter crust is built the old-fashioned way, with chilled cubes worked into flour until you get those signature flaky, pea-sized pockets that shatter when you cut into them. For anyone navigating a sensitivity to turmeric, this recipe is a genuinely clean choice ā every ingredient is straightforward, and there are no spice blends or shortcuts that might sneak in unwanted additions. The two-stage bake, starting hot and then dropping the temperature, gives you that deep amber crust without scorching the edges. Let it cool the full two hours and you'll be rewarded with clean slices and a filling that's jammy, tangy, and absolutely worth the wait.
About FigFig 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!