Gluten-Free Strawberry Rhubarb Pie

The farmers market had just opened for the season when I spotted baskets of rhubarb sitting next to flats of the reddest strawberries I had ever seen. I grabbed both without a plan, drove home with the windows down and that sweet earthy smell filling the car, and called my sister to tell her dessert was handled for Sunday dinner. She laughed and said my gluten free experiments had been a mixed bag lately, which was fair. That pie silenced every skeptic at the table.

My niece hovered near the kitchen counter that Sunday, watching me crimp the edges of the pie with a fork and asking why the dough looked different. I let her brush on the egg wash and sprinkle the sugar, and she stood guard in front of the oven window for the entire fifty minutes, reporting every bubble.

Ingredients

• Gluten free all purpose flour blend (2 1/2 cups): Make sure your blend contains xanthan gum, since that is what holds the crust together without gluten.
• Sugar (1 tbsp for crust, 3/4 cup for filling, plus 1 tsp for top): The small amount in the crust tenderizes it while the filling amount balances rhubarbs natural sourness.
• Salt (1/2 tsp for crust, 1/8 tsp for filling): Salt in the crust is nonnegotiable, it makes the butter taste like itself.
• Cold unsalted butter, cubed (1 cup): Cold is the whole game here, pop it back in the fridge if it softens while you work.
• Egg (1 large for crust, 1 beaten for wash): The egg in the dough adds structure that gluten free flour desperately needs.
• Ice water (4 to 6 tbsp): Add it gradually because gluten free dough goes from perfect to soggy fast.
• Strawberries, hulled and sliced (2 cups): Smaller berries tend to be sweeter, so taste one before adding sugar.
• Rhubarb, diced (2 cups): Cut pieces roughly the same size as the strawberries so every bite is balanced.
• Cornstarch (1/4 cup): This is what turns juicy chaos into a set, sliceable filling.
• Ground cinnamon (1/4 tsp): Just a whisper of it makes the fruit taste warmer without screaming cinnamon.
• Lemon juice (1 tbsp): Fresh only, the bottled stuff tastes flat next to ripe berries.

Instructions

Build the crust:

Whisk the flour, sugar, and salt together in a wide bowl. Drop in the cold butter cubes and work them in with your fingers or a pastry blender until you see pea sized chunks coated in flour, those chunks are your future flakes.

Bring the dough together:

Beat the egg with 4 tablespoons of ice water and drizzle it over the flour mixture while tossing gently with a fork. Stop the moment it clumps when you squeeze a handful, then divide it into two flat discs, wrap them up, and chill for at least an hour.

Preheat and prep the filling:

Set your oven to 400 degrees F and move a rack to the lower third. Toss the strawberries and rhubarb with sugar, cornstarch, cinnamon, salt, and lemon juice in a large bowl until everything is evenly coated and glossy.

Roll and line the pie plate:

Roll one disc of dough between two sheets of parchment paper until it is wide enough to fill a 9 inch pie plate with a little overhang. Gently peel off the top sheet, flip it into the plate, and press it into the corners without stretching.

Fill and top:

Pour the fruit mixture in and spread it level. Roll out the second disc and lay it over the top, or weave a lattice if you are feeling ambitious, then seal and crimp the edges with your fingers or a fork.

Finish and bake:

Brush the top crust with beaten egg and sprinkle generously with sugar for that bakery style crunch. Set the pie on a rimmed baking sheet to catch drips and bake for 45 to 50 minutes until the crust is deeply golden and you see thick bubbles breaking through the vents.

Cool before slicing:

Let it rest on a wire rack for at least two hours so the filling has time to set. Cutting too early means a delicious but very messy pie.

Save

When my sister cut the first slice and the filling held together in a perfect ruby wedge, my niece cheered like we had won something. That moment made every minute of chilling and rolling worth it.

Serving Ideas

A scoop of cold vanilla bean ice cream slowly melting over a warm slice is the classic move and honestly hard to beat. Whipped cream works too, especially if you add a tiny splash of rose water to echo the strawberries perfume. For a brunch table, small slices alongside strong coffee and a fruit salad feel just right.

Seasonal Twists

In late summer you can swap half the strawberries for blueberries or raspberries and the pie takes on an entirely different personality. Peaches also play well with rhubarb if you find yourself with a surplus in August. Just keep the total fruit weight the same and adjust sugar based on how sweet your fruit tastes.

Storage and Make Ahead

This pie keeps beautifully at room temperature for up to two days if loosely covered with foil. After that, refrigerate it and bring slices back to life with a short warm up in a low oven. The unbaked crust discs freeze well for up to three months, so I always make a double batch.

• Wrap baked pie tightly before refrigerating to keep the crust from softening too much.
• Freeze individual slices on a sheet pan first, then transfer to bags for grab and go desserts.
• Always check that your flour blend is certified gluten free, not all of them are.

Save

Every spring when strawberries and rhubarb show up side by side at the market, I think of that Sunday and my niece pressed against the oven window. Some recipes become traditions without you even planning it.

Recipe FAQs

→ How do I avoid a soggy bottom crust?

Toss fruit with the cornstarch until well coated to absorb excess juices. Chill the dough before rolling, bake the pie on a baking sheet to promote oven circulation, and ensure the filling bubbles to set the thickener.

→ Can I use frozen strawberries or rhubarb?

Yes. Thaw and drain frozen fruit before mixing, or increase the thickener slightly to account for extra moisture. Pat thawed fruit dry to reduce excess liquid.

→ Any tips for handling gluten-free crust dough?

Work the dough lightly and keep ingredients cold. Roll between parchment to prevent sticking, refrigerate discs at least an hour, and use brief presses rather than overworking to keep a tender crust.

→ What can I use instead of cornstarch?

Arrowroot or tapioca starch are good swaps; use equal amounts for arrowroot and 1¼× for tapioca in very juicy fillings. Adjust to reach the desired set.

→ How do I make this without egg or dairy?

Use plant-based butter in the crust, replace the binding egg with a flax egg (1 tbsp ground flax + 3 tbsp water), and brush the top with non-dairy milk before sprinkling sugar.

→ How should leftovers be stored and reheated?

Cool completely, then cover and refrigerate for up to 3–4 days. Reheat slices in a low oven (around 325°F/160°C) until warmed through, or thaw frozen slices and warm similarly.