Gluten-Free Strawberry Rhubarb Pie

Indulge in the sweet-tart perfection of this Gluten-Free Strawberry Rhubarb Pie, a delightful twist on a classic dessert that’s irresistibly flaky and flavorful. Crafted with a tender, buttery gluten-free crust, this pie features a vibrant filling of fresh strawberries and tangy rhubarb, sweetened just right and thickened with cornstarch for the perfect texture. The zesty pop of lemon juice and a hint of vanilla elevate the fruity medley, while a golden, sugar-kissed lattice top adds a rustic charm. Whether you’re following a gluten-free diet or simply love a homemade pie, this recipe is easy to make and delivers a show-stopping treat. Serve it warm with a scoop of vanilla ice cream or enjoy it chilled for a refreshing dessert—either way, it’s guaranteed to impress!

Nutriscore Rating: 53/100

Prep Time:45 mins

Cook Time:50 mins

Total Time:95 mins

Servings: 8

Ingredients

• 2.5 cups Gluten-free all-purpose flour blend
• 1 teaspoon Xanthan gum (if not included in flour blend)
• 2 tablespoons Granulated sugar
• 1 teaspoon Salt
• 1 cup Unsalted butter (cold, diced)
• 6 tablespoons Ice water
• 3 cups Fresh strawberries (hulled and sliced)
• 2.5 cups Fresh rhubarb (trimmed and diced)
• 0.75 cup Granulated sugar
• 0.25 cup Cornstarch
• 1 tablespoon Lemon juice
• 1 teaspoon Vanilla extract
• 1 large Egg (beaten, for egg wash or substitute with dairy-free milk for vegan wash)
• 1 tablespoon Granulated sugar (optional, for sprinkling)

Directions

Step 1

In a large bowl, whisk together the gluten-free flour, xanthan gum (if needed), sugar, and salt.

Step 2

Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two equal portions, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

Preheat the oven to 375°F (190°C). Place a baking sheet in the oven to preheat (this helps cook the bottom crust evenly).

Step 5

In a large mixing bowl, combine the sliced strawberries, diced rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Toss to coat and let the filling sit while preparing the crust.

Step 6

On a lightly floured surface (using gluten-free flour), roll out one portion of the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.

Step 7

Pour the strawberry-rhubarb filling into the prepared crust, spreading it evenly.

Step 8

Roll out the second portion of dough into another 12-inch circle. Place it over the filling and trim any excess dough. Seal the edges by crimping or pressing with the tines of a fork. Cut slits or make decorative cuts in the top crust to allow steam to escape.

Step 9

Brush the top crust with the beaten egg (or dairy-free milk) and sprinkle with sugar, if desired.

Step 10

Place the pie on the preheated baking sheet in the oven and bake for 50-55 minutes or until the filling is bubbling and the crust is golden brown.

Step 11

Allow the pie to cool completely on a wire rack before slicing and serving. This will help the filling set properly.

Nutrition Facts

Serving size	(1728.9g)

Amount per serving	% Daily Value*
Calories	3915.7

Total Fat 204.6g	0%
Saturated Fat 125.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 709.1mg	0%
Sodium 2494.3mg	0%
Total Carbohydrate 521.6g	0%
Dietary Fiber 26.8g	0%
Total Sugars 215.1g
Protein 20.5g	0%

Vitamin D 192.2IU	0%
Calcium 500.1mg	0%
Iron 5.1mg	0%
Potassium 1925.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 2.0%

Carbs: 52.0%