Low Sugar Strawberry Rhubarb Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

A double-crust classic built on flaky, all-butter pastry and a jammy filling of fresh strawberries and rhubarb, this pie leans on cornstarch and a bright hit of lemon juice to thicken the fruit into a glossy, spoonable filling instead of anything cloying. A whisper of cinnamon deepens the flavor while the fruit does the real work, breaking down into that classic sweet-tart balance as it bakes. The top crust gets brushed for shine and finished with a golden, flaky lattice of slits that let steam escape and the filling bubble through as it cooks. Baked low and slow after that initial high-heat blast, the crust turns deep golden and shatters at the fork, while the filling sets up thick enough to slice cleanly once fully cooled. It's a genuinely satisfying way to enjoy strawberry rhubarb pie on an added sugar free plan, with all the texture and juicy fruit flavor you'd expect from the real thing.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
6–8 tbsp ice water

For the filling

3 cups fresh or frozen rhubarb, cut into ½-inch pieces
3 cups fresh strawberries, hulled and quartered
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ cup cornstarch
1 tbsp lemon juice
¼ tsp ground cinnamon
1 tbsp unsalted butter, cut into small pieces

For the topping

2 tbsp dairy free milk, for brushing
1 tbsp coarse sugar, for sprinkling
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and salt. Add the cold 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.
2
Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. You will likely need 6–8 tablespoons total. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

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