Gluten Free Strawberry Rhubarb Pie

My kitchen window was open the first June I attempted a pie without wheat flour, and the warm air carried the smell of strawberries and butter straight out to the garden where my neighbor called back that whatever I was baking, she wanted a slice. That pie was a revelation, a ruby red filling of strawberries and rhubarb bubbling beneath a crust so flaky and golden nobody believed it was gluten free.

I brought this pie to a backyard potluck two years ago and watched three people go back for seconds before I even got a piece myself, which honestly is the highest compliment a home baker can receive.

Ingredients

• Gluten free all purpose flour blend (2 1/2 cups, 300 g): Use a blend that contains xanthan gum, as it replaces the gluten structure and keeps your crust from crumbling apart.
• Sugar (1 tbsp for crust, 3/4 cup for filling, 1 tsp for top): A small amount in the crust tenderizes the dough, while the generous cup in the filling draws out the juices from both fruits beautifully.
• Salt (1/2 tsp for crust, 1/8 tsp for filling): Salt in the crust sharpens the butter flavor, and the tiny pinch in the filling keeps the sweetness from going flat.
• Cold unsalted butter, cubed (1 cup, 230 g): Cold is the entire secret here, because those solid bits of butter melt during baking and create the flaky layers everyone craves.
• Large egg (1 for crust, 1 beaten for wash): The egg in the dough adds richness and binding power that gluten free flour desperately needs.
• Ice water (4 to 6 tbsp): Add it gradually and stop as soon as the dough holds together, since too much water makes the crust tough rather than tender.
• Strawberries, hulled and sliced (2 cups, 250 g): Choose ripe but still firm berries so they hold their shape during the long bake instead of turning into mush.
• Rhubarb, diced (2 cups, 250 g): Cut the stalks into uniform pieces so every bite has the same pleasant chew and tartness.
• Cornstarch (1/4 cup, 30 g): This is the thickener that turns all those fruit juices into a glossy, sliceable filling rather than a soupy puddle.
• Ground cinnamon (1/4 tsp): Just a whisper of cinnamon adds warmth without overpowering the fresh fruit flavors.
• Lemon juice (1 tbsp): Fresh lemon juice brightens the entire filling and prevents the strawberries from tasting one dimensional.

Instructions

Build the crust foundation:

Whisk together the gluten free flour, sugar, and salt in a large bowl, then cut in the cold butter with a pastry blender or your fingertips until the mixture looks like coarse crumbs with some pea sized pieces remaining.

Bring the dough together:

Beat one egg with 4 tablespoons of ice water and drizzle it into the flour mixture, stirring gently until the dough just holds together when you squeeze a handful. Add more ice water one tablespoon at a time if needed, then divide the dough into two flat discs, wrap them tightly, and refrigerate for at least one hour.

Heat the oven:

Preheat your oven to 400 degrees F (200 degrees C) and place a baking sheet on the middle rack so it gets hot while the oven warms up.

Make the filling:

Toss the sliced strawberries and diced rhubarb with sugar, cornstarch, cinnamon, salt, and lemon juice in a large bowl until every piece is evenly coated and the mixture smells like a summer garden.

Roll and line the pie plate:

Roll out one disc of dough between two sheets of parchment paper until it is large enough to fit a 9 inch pie plate, then gently ease it in and trim the overhang.

Fill and top the pie:

Pour the strawberry rhubarb filling into the crust and spread it evenly, then roll out the second disc and lay it over the top either whole or in lattice strips, sealing and crimping the edges with your fingers or a fork.

Glaze and bake:

Brush the top crust with the beaten egg and sprinkle with sugar, then place the pie on the preheated baking sheet and bake for 45 to 50 minutes until the crust is deeply golden and you see thick bubbles of filling breaking through the vents.

Cool and serve:

Transfer the pie to a wire rack and let it cool for at least 2 hours before slicing so the filling has time to set properly.

Pin

The real magic happened the afternoon my daughter helped me weave the lattice top and insisted on making a pattern that looked more like a tangle than a braid, yet that crooked little pie remains the most beautiful one I have ever pulled from my oven.

Serving and Pairing Ideas

A warm slice of this pie next to a generous scoop of vanilla bean ice cream is the kind of combination that makes everyone at the table go quiet for a moment. Whipped cream works beautifully too, especially if you add a drop of vanilla and a pinch of sugar to it.

Flavor Variations Worth Trying

Swapping half the strawberries for fresh raspberries turns the filling a deeper jewel tone and adds a wonderful tart complexity. You can also stir a teaspoon of vanilla extract or a tablespoon of orange zest into the filling for a fragrant twist that feels a little more elegant.

Storage and Make Ahead Notes

This pie keeps well at room temperature for up to two days when loosely covered with foil, and it reheats gently in a low oven without losing its flaky texture. The assembled but unbaked pie can also be frozen solid, then baked from frozen with about 15 extra minutes added to the time.

• Always tent the pie with foil if the crust is browning too quickly during the final 15 minutes of baking.
• Let frozen fruit thaw and drain slightly before using, or increase the cornstarch by an extra tablespoon to absorb the additional liquid.
• Check every label on your flour blend and baking powder to confirm gluten free certification before you begin.

Pin

Every spring I wait for the brief window when rhubarb and strawberries overlap at the farmers market, and this pie is how I celebrate that perfect intersection of tart and sweet.

Recipe Questions & Answers

→ How can I prevent a soggy bottom crust?

Use a cornstarch-thickened filling and ensure the fruit is well coated and evenly drained. Bake the pie on a preheated baking sheet to crisp the bottom and let it cool fully for cleaner slices.

→ Can I substitute the cornstarch with something else?

Yes. Arrowroot or tapioca starch work well as one-to-one substitutes for cornstarch and give a clear, glossy filling. Reduce arrowroot slightly if using high-acid fruits to avoid thinning.

→ What tips help keep the gluten-free crust flaky?

Keep butter very cold and handle the dough minimally. Chill the dough discs for at least an hour before rolling, and roll between parchment to reduce sticking and warm-up from hands.

→ How do I avoid overbrowning the crust edges?

Cover the pie edges with foil or a pie shield after the first 20–30 minutes if they brown too quickly. Bake on a lower rack if the top browns before the filling bubbles.

→ Is there a vegan option for the egg wash and fillings?

Yes. Swap butter for a firm plant-based alternative and replace the egg with a flaxseed egg for the dough. Brush non-dairy milk or a mixture of maple syrup and oil on the crust for a glossy finish.

→ How should leftovers be stored and reheated?

Cover cooled slices and refrigerate for up to 3 days. Reheat gently in a low oven (about 300°F / 150°C) for 10–15 minutes to revive crispness, or enjoy chilled with a scoop of vanilla ice cream.