One of my favorite summer treats – is a homemade Gluten Free Strawberry Rhubarb Pie.
I was so worried my gluten-free friend with Celiac disease wouldn’t be able to eat it with me anymore- so I adapted my recipe to make it Gluten-Free.
As a busy mom juggling multiple roles, finding time to bake a pie from scratch can seem daunting. It’s easy enough to get something frozen from the grocery store.
But gluten-free pies are expensive and honestly not always very good, and I wanted my friend to have a really great dessert to share with me.
Creating something delicious with your own hands and having your loved ones enjoy it is unmatched.
So, I was happy to get my hands dirty and make this delicious gluten-free strawberry rhubarb pie recipe.
Here’s how it went:
Simple Gluten-Free Strawberry Rhubarb Pie
I started by mixing together 2 1/2 cups of flour and 1 teaspoon of salt in a large bowl. This is the base of our crust, so it’s important to get it right.
Next, I added 1 cup of shortening to the flour mixture. Using a pastry blender, I cut the shortening into the flour until it resembled small pea-sized pieces.
You can also use your hands if you prefer. You mainly want to have some small clumps of shortening throughout the crust to make it flakey.
I gradually added ice-cold water to the flour mixture, one tablespoon at a time, mixing until I achieved a nice dough consistency.
It’s important to add the water slowly to avoid making the dough too wet. It’s really hard to add more flour and shortening to get the right texture once it’s too watery, trust me!
Once the dough came together, I split it into two equal balls. I rolled each ball flat into a pie crust, giving me enough for both the top and bottom layers of the pie.
I lined my pie dish with one of the crusts and then preheated my oven to 425°F.
Because next is the best part- the strawberry rhubarb pie filling!
I cut up 3 cups of fresh strawberries and 3 cups of rhubarb into small pieces. This combination of sweet and tart is what makes this pie so delightful.
Then in a separate bowl, I mixed together 1 cup of granulated sugar and 1/4 cup of flour. This mixture helps to thicken the filling as it bakes, so don’t skip the flour.
I started by adding 1 cup of strawberries and 1 cup of rhubarb to the pie crust. I then topped this layer with half of the sugar/flour mixture.
I added the remaining strawberries and rhubarb to the coated fruit in the pie dish and finished by sprinkling the rest of the sugar/flour mixture on top.
I cut 2 tablespoons of butter into small pieces and layered them on top of the filling. This adds richness to the pie, but you can skip this if you’re dairy-free or use a non-dairy butter substitute.
After I got the filling into the crust, I covered it with the top crust, crimping the edges to seal everything in. To prevent the edges from burning, I placed aluminum foil around the edge of the pie.
For a finishing touch, I cut a few slits in the top crust to allow steam to escape while baking.
I placed the assembled pie on the middle rack of my preheated oven to cook for 35 minutes.
After 35 minutes, I removed the aluminum foil from eh edges and let it cook for another 10 minutes.
Once the pie was done, I took it out of the oven and let it cool on a wire rack.
After letting the pie cool completely, it was finally time to slice and serve. We had it with vanilla ice cream, a classic sweet that’s so good with the strawberry rhubarb pie filling.
This was the best strawberry rhubarb pie I’ve made so far—I didn’t miss the gluten at all!
Ingredients
- 1/2 tsp Salt
- 3/4 cup Shortening or Coconut oil
- 2 cups All-purpose gluten-free flour regular flour for non-gluten-free recipes
- 8 tbs Cold water
- Pie Filling: 2 cups of Strawberries
- 2 cups Rhubarb
- 1 1/3 cup Sugar
- 1/3 cup All-purpose gluten-free flour
- 2 tbs Butter optional - omit if dairy-free
- aluminum foil to cover the pie edges while baking
Instructions
- Pie Crust:
- Mix together flour and salt in a large bowl.
- Cut in Shortening or coconut oil with a pastry blender, or use your hands to break it up into small pie-sized pieces.
- Add water gradually to your flour mixture until you have a nice consistency.
- Split your dough apart into two balls and roll each ball flat into a pie crust; you'll have enough for a top and bottom crust.
- Line a pie dish with one piece of crust to be filled soon.
- Preheat oven to 425 degrees F.
- Pie Filling:
- Cut up Strawberries and Rhubarb into small pieces.
- Mix together Sugar and Flour.
- Add 1 cup of Strawberries and 1 cup of Rhubarb to the pie crust.
- Top with half the sugar/flour mixture.
- Put the rest of the strawberries and rhubarb on top of the coated fruit in the pie dish.
- Top the second layer of fruit with the rest of the sugar/flour mixture.
- Cut the butter into small pieces and layer on top.
- Put the top of the pie crust on and cut slices in the middle for baking.
- Place aluminum foil around the edge of the pie to prevent the crust from burning
- Bake the pie for 35 minutes. Put a cookie sheet under the rack to catch any drippings.
- Remove aluminum foil from the crust after 35 minutes and bake for an additional 10-15 minutes or until the crust is golden brown.
Nutrition
FAQs
Can I use this recipe but make it with regular (with gluten) all-purpose flour?
Yes, you can definitely use regular (with gluten) all-purpose flour in this recipe!
It should still be the same measurements: 2 cups for the crust and 1/3 cup for the filling.
Can I use baking flour instead of all-purpose flour when making pie?
Baking flour, often referred to as cake flour or pastry flour, is typically lower in protein compared to all-purpose flour.
This results in a finer, lighter texture, which is great for cakes and pastries.
All-purpose flour, on the other hand, has a moderate protein content, making it versatile for a variety of recipes, including pie crusts.
I use all-purpose gluten-free flour because it’s usually what I have on hand and because it’s less expensive, but feel free to try this recipe with baking flour if you want.
Could I add lemon to this strawberry rhubarb pie?
Yes, you can definitely add lemon to this strawberry rhubarb pie! Adding lemon can enhance the flavors and add a refreshing citrus twist to the pie.
Here are a few ways to incorporate lemon into the filling:
- Lemon Juice: Add 1-2 tablespoons of fresh lemon juice to the fruit mixture. This will brighten the flavors and add a slight tang.
- Lemon Zest: Grate the zest of one lemon and mix it into the filling for an added burst of citrus flavor.
If you like a bit of lemon to add some acidity and brightness to your strawberry desserts, you could also serve this with a dollop of lemon curd to enhance the tartness and provide a creamy contrast.
What can I serve with a classic strawberry rhubarb pie?
- Vanilla Ice Cream: Complements the sweet and tart flavors perfectly; the creaminess contrasts nicely with the flaky crust and juicy filling.
- Whipped Cream: Light and airy, adding a lovely touch to each bite; can be homemade or store-bought.
- Custard: A warm vanilla custard sauce poured over the pie for a luxurious dessert experience.
- Lemon Curd: Adds an extra zing, enhancing the tartness of the rhubarb with a refreshing citrus twist.
- Greek Yogurt: A healthier option that provides a tangy and creamy contrast to the pie’s sweetness; drizzle with honey for added flavor.
- Crème Fraîche: Slightly tangy and creamy, adding a sophisticated touch to your pie.
- Hot Coffee or Tea: Warmth and slight bitterness balance the pie’s sweetness perfectly.
- Sparkling Wine: For a special occasion, a glass of sparkling wine or champagne pairs wonderfully with the fruity pie.
Can I freeze strawberry rhubarb pie for later?
Yes, you can freeze a homemade strawberry rhubarb pie to enjoy later. Here are some tips to ensure fruit pies freeze well and taste delicious when you’re ready to serve:
Freezing An Unbaked Pie:
- Prepare the Pie: Assemble the pie as usual, including the top crust.
- Wrap the Pie: Wrap the entire pie tightly in plastic wrap, making sure it is well-sealed to prevent freezer burn.
- Foil Layer: Add a layer of aluminum foil over the plastic wrap for extra protection.
- Label and Freeze: Label the pie with the date and type of pie, then place it in the freezer. An unbaked pie can be frozen for up to 3 months.
Then, for baking it:
- Preheat the Oven: When ready to bake, preheat your oven to 425°F (220°C).
- Prepare the Pie: Remove the plastic wrap and foil. Place the frozen pie on a baking sheet.
- Bake: Bake for 25 minutes at 425°F, then reduce the temperature to 375°F (190°C) and bake for an additional 30-35 minutes
Frozen pies will need more time to cook, but you’ll need to watch it to make sure it doesn’t burn. You can also use foil on the edges here but not the whole pie- otherwise, you can’t watch how it’s doing.
Freezing A Baked Pie:
- Cool the Pie: Allow the pie to cool completely after baking.
- Wrap the Pie: Wrap the cooled pie tightly in plastic wrap and then in aluminum foil.
- Label and Freeze: Label the pie with the date and type, then place it in the freezer. A baked pie can be frozen for up to 3 months.
Then, for thawing and serving it:
- Thaw: When ready to eat, remove the pie from the freezer and unwrap it. Let it thaw in the refrigerator for 24 hours.
- Reheat: To reheat the pie, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through.
Final Thoughts
Baking this gluten-free strawberry rhubarb pie for my friend with Celiac disease was a truly rewarding experience.
I was able to share a delicious and thoughtfully made dessert with someone special and get the joy and satisfaction that comes from creating something from scratch.
This pie is a perfect way to bring smiles to your loved ones’ faces, whether they have dietary restrictions or not.
The sweet and tart flavors, combined with a flaky gluten-free crust, make for an unforgettable treat that everyone can enjoy. I encourage you to try this recipe and experience the same joy we did!
There’s something magical about getting your hands dirty in the kitchen and seeing the delight in your family and friends’ eyes as they savor each bite. Happy baking, Savvy Mamas!
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Will definitely try this pie recipe,my rhubarb is just peeking out of the ground,
Let us know how it goes!
Love this pie – went to print it and it won’t print, the link is missing. Would you kindly add it? Thank you!
Jennifer
O no! Can you try again now?
The taste was fabulous. However mine was very runny. Still delicious but needed a spoon.
I use ground up tapioca pearls per the package to thicken the pie. WOrks every time.
What a great idea I didn’t think of grinding up the tapioca pearls….
Can I combine the strawberries, rhubarb, and other ingredients before I put it in the pie crust? I’ve never payed like you have in this recipe. Doesn’t seem they will combine very well in the pie crust. I usually let it sit 10 minutes before putting into the pie crust. What do you think?
yes you can 🙂
How much rhubarb if I use frozen instead of fresh?
Thanks to my mom, I have found that using 2 tbsp cornstarch or flour and 2 tbsp tapioca and cooking the rhubarb with that sugar and a couple sprinkles of cinnamon just until it thickens some. Let it cool a little before adding the strawberries. Then we bake it at 435F for 25 minutes or until the crust slightly browns. No need to cover the crust and it doesn’t spill over when baking. It is not runny at all!
I made two of them with 2 tbls tapioca took care of thickening froze one for 4 of July turned out delicious not as pretty as I’ve made but really good my hub said it took him back to the yesterdays maureen l
Has anyone tried other types of sugar/sweeteners? I am trying to avoid sugar and would love to hear how substitutions work.