Xanthan Gum Free Classic Strawberry Rhubarb Pie

Few desserts hit quite like the sweet-tart combination of strawberries and rhubarb tucked inside a buttery, flaky double crust. The filling gets its structure from quick-cooking tapioca starch, which thickens beautifully as the pie bakes and cools — no gums or additives needed whatsoever. That makes this an ideal choice for anyone navigating ingredient lists carefully, since every component here is straightforward and easy to verify. The all-butter crust comes together with just flour, sugar, salt, and ice water, delivering those coveted flaky layers through cold butter and a light hand rather than any specialty binders. A hit of lemon zest and juice brightens the fruit filling, while a pinch of cinnamon adds just enough warmth to make it feel like a proper homemade pie. The two-temperature bake — starting hot, then dropping to a moderate heat — ensures the crust turns a deep golden brown while the filling bubbles up through the vents in the most satisfying way. Let it cool fully before slicing and you'll be rewarded with clean, glossy slices that hold their shape and taste like pure summer.

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