Walnut Free Classic Strawberry Rhubarb Pie
Few desserts hit the way a bubbling strawberry rhubarb pie does fresh from the oven, with that deep golden crust and jammy, jewel-toned filling peeking through the vents. The combination of sweet strawberries and tart rhubarb is a classic for a reason — they balance each other perfectly, brightened here with lemon zest and a whisper of cinnamon. Tapioca starch does the quiet work of thickening all those gorgeous fruit juices into a filling that slices cleanly once cooled, no soggy bottom in sight. The all-butter double crust is built for flakiness — cold butter worked into flour until crumbly, then brought together with just enough ice water to hold — and it delivers on every level. For anyone navigating nut allergies or sensitivities, this recipe is refreshingly straightforward: every ingredient is a familiar pantry staple with no hidden nut-based additions to second-guess. The egg wash gives the top crust that bakery-worthy shine, and a sprinkle of coarse sugar adds a satisfying crunch to each slice. Let it cool the full two hours before cutting — the wait is genuinely worth it.
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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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