Gluten-Free Strawberry Rhubarb Pie (Printable Version)
Juicy strawberries and tart rhubarb in a flaky gluten-free crust—bright, sweet-tart and ideal for spring sharing.
# What You'll Need:
→ Gluten-Free Pie Crust
01 - 2½ cups gluten-free all-purpose flour blend
02 - 1 tablespoon granulated sugar
03 - ½ teaspoon kosher salt
04 - 1 cup cold unsalted butter, cubed
05 - 1 large egg
06 - 4–6 tablespoons ice water
→ Strawberry Rhubarb Filling
07 - 2 cups strawberries, hulled and sliced
08 - 2 cups rhubarb, diced into ½-inch pieces
09 - ¾ cup granulated sugar
10 - ¼ cup cornstarch
11 - ¼ teaspoon ground cinnamon
12 - ⅛ teaspoon kosher salt
13 - 1 tablespoon fresh lemon juice
→ Assembly
14 - 1 large egg, beaten for egg wash
15 - 1 teaspoon granulated sugar for topping
# Step-by-Step:
01 - In a large mixing bowl, whisk together the gluten-free flour blend, sugar, and salt until evenly combined.
02 - Add the cold cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the texture resembles coarse meal with some pea-sized pieces remaining.
03 - In a small bowl, beat the egg with 4 tablespoons of ice water. Gradually drizzle the egg mixture into the flour-butter mixture, tossing gently with a fork until the dough just begins to come together. Add additional ice water, 1 tablespoon at a time, if the dough feels too dry. Divide the dough into two equal portions, shape each into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
04 - Preheat the oven to 400°F. Position a rack in the center of the oven.
05 - In a large bowl, combine the sliced strawberries, diced rhubarb, granulated sugar, cornstarch, cinnamon, salt, and lemon juice. Toss gently until all the fruit is evenly coated and the cornstarch is fully distributed. Set aside.
06 - Place one disc of chilled dough between two sheets of parchment paper and roll out into a circle approximately 12 inches in diameter. Carefully transfer the dough to a 9-inch pie plate, gently easing it into the corners. Trim any excess dough hanging over the edge, leaving about a ½-inch overhang.
07 - Pour the strawberry-rhubarb filling into the lined pie plate, spreading it out into an even layer. Dot the top of the filling with any leftover butter pieces if desired.
08 - Roll out the second disc of dough and drape it over the filling for a solid top crust, or cut into strips and weave a lattice pattern. Fold the overhang under itself and crimp the edges to seal. Cut several small vents in the top crust to allow steam to escape. Brush the entire top evenly with the beaten egg wash and sprinkle with sugar.
09 - Place the pie on a rimmed baking sheet to catch any drips. Bake at 400°F for 45 to 50 minutes, until the crust is deeply golden and the filling is bubbling through the vents. If the edges begin browning too quickly, cover them with a foil shield during the last 15 minutes.
10 - Transfer the pie to a wire cooling rack and allow it to cool for at least 2 hours before slicing. This resting time allows the filling to set properly. Serve warm or at room temperature.
# Expert Advice:
01 -
- That sweet tart balance hits differently when rhubarb season is gone in a blink.
- The gluten free crust actually flakes and shatters in a way that surprises everyone at the table.
02 -
- Gluten free pie dough tears more easily than traditional dough so roll it between parchment sheets and fix cracks by pressing with your fingers.
- The pie will look done at 40 minutes but the filling needs those extra minutes to actually thicken inside the crust.
03 -
- Freeze the assembled unbaked pie wrapped tightly in foil for up to three months and bake directly from frozen with an extra fifteen minutes added.
- Dot the top of the filling with tiny bits of cold butter before adding the top crust for an extra rich glossy filling.