Vegetarian Classic Strawberry Rhubarb Pie
Few desserts capture the spirit of early summer quite like the sweet-tart combination of strawberries and rhubarb tucked inside a buttery, flaky double crust. The filling leans on fresh fruit, a touch of lemon zest and juice, and quick-cooking tapioca starch to thicken everything into a glossy, jammy center that holds its shape beautifully once cooled. That two-hour rest after baking is genuinely non-negotiable — skip it and you'll have a delicious but soupy situation on your hands. The all-butter crust is made the old-fashioned way, with chilled cubes worked into flour until you get those essential pea-sized pockets that puff and shatter in the oven. Brushing with an egg-and-milk wash before baking gives the top crust that deep, burnished gold color that makes a homemade pie look like it belongs in a bakery window. Every ingredient here is straightforwardly plant-and-dairy based, so this is an effortless fit for anyone eating meat-free without a single substitution required. Serve it at room temperature with a scoop of vanilla ice cream and watch it disappear.
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups all-purpose flour
- 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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