Gluten Free Strawberry Rhubarb Pie (Print)
Sweet-tart strawberries and tangy rhubarb in a golden gluten-free crust — a bright spring dessert for gatherings.
# What You 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 to 6 tablespoons ice water
→ Strawberry Rhubarb Filling
07 - 2 cups fresh strawberries, hulled and sliced
08 - 2 cups fresh rhubarb, diced into ½-inch pieces
09 - ¾ cup granulated sugar
10 - ¼ cup cornstarch
11 - ¼ teaspoon ground cinnamon
12 - ⅛ teaspoon salt
13 - 1 tablespoon fresh lemon juice
→ Assembly
14 - 1 large egg, beaten for egg wash
15 - 1 teaspoon coarse sugar for sprinkling
# How To Make It:
01 - In a large mixing bowl, whisk together the gluten-free flour blend, sugar, and salt until evenly distributed.
02 - Add the cold cubed butter to the flour mixture. Using a pastry blender or your fingertips, work 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, stirring gently until the dough just begins to come together. Add remaining ice water 1 tablespoon at a time if the dough feels 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 lower third of the oven for optimal bottom-crust browning.
05 - In a large bowl, combine the sliced strawberries, diced rhubarb, granulated sugar, cornstarch, cinnamon, salt, and lemon juice. Toss gently but thoroughly until all the fruit is evenly coated and no dry cornstarch remains visible.
06 - On a lightly floured surface or between two sheets of parchment paper, roll out one disc of chilled dough to a 12-inch circle approximately ⅛ inch thick. Carefully transfer the dough to a 9-inch pie plate, gently easing it into the bottom and sides without stretching. Trim any overhanging dough to leave a 1-inch border.
07 - Pour the strawberry-rhubarb filling into the lined pie plate, mounding it slightly in the center. Spread evenly and press gently to eliminate large air pockets.
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 top edge under the bottom crust edge and crimp firmly to seal. Cut several small vents in the top crust if using a solid lid. Brush the entire surface with beaten egg and sprinkle evenly 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 deep golden brown and the filling is bubbling visibly through the vents. Tent loosely with aluminum foil if the crust browns too quickly.
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 -
- The crust shatters just like a traditional butter pie crust should, and guests will never guess it is gluten free unless you tell them.
- Strawberries and rhubarb are a magical pairing, balancing deep sweetness with a bright, tangy edge that tastes like spring itself.
02 -
- If you cut into the pie before it has cooled completely the filling will run everywhere and your beautiful slices will collapse on the plate.
- Gluten free dough is more fragile than traditional dough, so always roll it between parchment paper and use the paper to help transfer it into the pie plate rather than trying to lift it with your hands.
03 -
- Grate a tablespoon of frozen butter into the flour mixture before adding the cubed butter for an extra flaky crust with almost no extra effort.
- Place a rimmed baking sheet under the pie plate before it goes into the oven, because fruit pies always bubble over and catching that drip saves you from scrubbing burnt sugar off the oven floor.