Yeast Free Classic Strawberry Rhubarb Pie
Few desserts hit quite like the sweet-tart combination of strawberries and rhubarb tucked inside a buttery, golden double crust. The filling leans on fresh fruit, a touch of lemon, and tapioca starch to thicken everything up naturally ā no packaged mixes or mystery additives involved. That matters a lot when you're avoiding yeast, because store-bought pies and pre-made crusts can hide surprising ingredients that don't belong on your plate. This crust comes together with just flour, butter, sugar, salt, and ice water, keeping things clean and completely free of any leavening agents. The technique of working cold butter into the flour by hand is what creates those irresistible flaky layers ā no shortcuts needed. Letting the filling rest before baking gives the tapioca time to hydrate, so you get a glossy, jammy interior that slices beautifully after the pie cools. It's the kind of from-scratch dessert that looks impressive on a table and tastes even better than it looks.
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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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