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Delicious Gluten-Free Strawberry Rhubarb Pie

  • Total Time: 34 minute
  • Yield: 8 servings 1x

Description

Indulge in the perfect balance of sweet and tart with this easy-to-bake Gluten-Free Strawberry Rhubarb Pie. Featuring a flaky, tender crust and a vibrant, perfectly set fruit filling, it’s a guaranteed crowd-pleaser for any occasion.

Ingredients

Scale
  • For the Gluten-Free Pie Crust:
  • 2 ½ cups (300g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226g) cold unsalted butter, cut into ½-inch cubes
  • ½ cup (120ml) ice water (or more, as needed)
  • For the Strawberry Rhubarb Filling:
  • 2 cups (about 12 oz) fresh strawberries, hulled and sliced ½-inch thick
  • 2 cups (about 1 lb) fresh rhubarb, trimmed and chopped ½ to ¾-inch thick
  • ¾ cup (150g) granulated sugar (adjust to taste)
  • ¼ cup (30g) tapioca starch or cornstarch
  • 1 tablespoon fresh lemon juice
  • ⅛ teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into small cubes (dairy-free option available)
  • For the Glaze (Optional):
  • 1 egg, beaten with 1 tablespoon water (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)

Instructions

  • 1. Prepare the Gluten-Free Pie Crust: If making from scratch, prepare your favorite 9-inch double-crust gluten-free pie dough. Roll out the larger dough disk and fit it into a 9-inch pie plate. Crimp the edges and chill while preparing the filling.
  • 2. Prepare the Filling: In a large bowl, combine sliced strawberries, chopped rhubarb, sugar, tapioca starch (or cornstarch), lemon juice, and salt. Toss gently to coat the fruit evenly. Let sit for 10-15 minutes to macerate and release juices.
  • 3. Assemble the Pie: Pour the fruit filling into the chilled bottom pie crust. Dot the top of the filling with the small cubes of cold butter. Roll out the second dough disk for the top crust (either a full top with vents or a lattice). Place over the filling, trim, and crimp the edges to seal. If desired, brush with egg wash and sprinkle with sugar.
  • 4. Bake: Preheat oven to 400°F (200°C). Place the pie on a baking sheet. Bake for 20 minutes, then reduce temperature to 375°F (190°C) and continue baking for 35-50 minutes, or until the crust is deeply golden brown and the filling is actively bubbling. Tent with foil if crust browns too quickly.
  • 5. Cool Completely: Remove from oven and place on a wire rack. Cool completely for at least 3-4 hours (or longer) before slicing and serving. This is crucial for the filling to set properly.
  • Prep Time: 30 mins
  • Cook Time: 60-70 mins

Find it online: https://mytastedz.com/gluten-free-strawberry-rhubarb-pie/