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Gluten-Free Strawberry Rhubarb Pie is the perfect blend of tart and sweet. Bake vibrant summer strawberries and rhubarb into a flaky homemade gluten-free crust and celebrate the best of the season.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Moderate
Why You’ll Love This Strawberry Rhubarb Pie
Pie is a summer highlight, and I love making it when fruit is at its peak. And strawberry and rhubarb are a classic combo. The sweet berries and tart rhubarb balance each other perfectly for a filling that tastes like summer.
Serve it warm with a scoop of vanilla ice cream or double the summery goodness with strawberry ice cream. You can even sneak a slice in the morning, no judgment here. Here’s why you’ll love this recipe:
- Classic flavor. Strawberries and rhubarb are a beloved duo, especially in pie. This recipe shines when both are in season.
- Simplified prep. No pre-cooking the filling. Just mix the fruit with sugar, let it rest, and spoon it into your crust. If your crust is ready, the filling takes just five minutes! You’ll be digging into pie for dessert tonight!
- Easy to make gluten-free. Just use a gluten-free crust! The filling uses tapioca or cornstarch as a naturally gluten-free thickener, and all the ingredients are naturally GF.
- Not too sweet. Less than a cup of sugar lets the berries’ sweetness shine. It’s not overly sweet, making it perfect with a scoop of ice cream.
What You’ll Need
Here’s a list of everything you’ll need to make this beautiful pie. Don’t forget to scroll down to the recipe card at the end of this post for the full ingredient amounts.
- Rhubarb: Rhubarb is in season from late spring through the summer and you can find it in most grocery stores’ produce aisles. Rhubarb can be red or green when it’s picked.
- Strawberries: Look for ripe, but not mushy, strawberries for the pie.
- Sugar: Granulated sugar works with the strawberries to make this a sweet, not tart, pie.
- Cornstarch: You can use cornstarch or tapioca starch (also sold as tapioca flour) to thicken the pie filling.
- Salt: I like to use fine sea salt or table salt.
- Vanilla Extract: Pure vanilla extract will give the best flavor note to this pie.
- Lemon: You’ll use both lemon zest and juice in this recipe.
- Butter: You can use salted or unsalted butter. Plant-based butter works fine too.
- Double Crust Pie Crust: My homemade gluten-free pie crust is perfect for this recipe, or you could use a store-bought gluten-free pie crust. Use a vegan recipe or swap the butter for vegan butter in my recipes if you need a dairy-free option.
- Egg: This is optional, to brush the crust.
- Coarse Sugar: Also optional, to dust the top of the crust.
How to Make Strawberry Rhubarb Pie
I’ve included a quick overview below of how to make this pie. Have your pie crust made in advance so you can easily put this pie together when you have the filling ready. Start by preheating your oven to 375°F, and let’s make this pie!
- Make the filling. In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, salt, vanilla, lemon zest, and lemon juice. Stir together until well mixed. Set aside for 10 minutes.
- Place dough in pan. While your filling is resting, roll out one batch of pie dough and line the bottom of your pie plate. Leave the rough edges hanging over.
- Fill the crust. Spoon the prepared filling into the pie shell, leaving out the liquid from the bottom of the bowl. Sprinkle the cubed butter over the filling.
- Prepare the top crust. Roll out the second batch of dough into a circle a little larger than your pie dish. Cut the pie dough into strips about 1-inch wide. If necessary, place the pie dough back into the refrigerator for about 15 minutes to chill.
- Weave a lattice. Start with the longest strip (in the middle) and place it across the middle of the pie. Then use every other strip to make parallel stripes across the top of the pie. Now fold back every other strip of dough halfway and placing a piece of dough perpendicular to the first set. Next, fold back every other strip on the pie about halfway and place a piece of dough perpendicular to the first set. Fold the strips back up, so the piece of pie dough is now going over and under all of the strips.
- Finish the lattice and trim. Then fold the alternating pieces back and repeat. Rotate the pie and continue with the second half. Trim the crust to the edge of your pie pan. Crimp the edge into a design if you like.
- Brush and bake. Brush the top of the pie with egg wash and sprinkle with coarse sugar, if using. Bake on the lowest rack of the oven for 55-60 minutes. If the crust starts to get overly brown, lay a piece of aluminum foil loosely over the top and continue to bake.
- Cool before serving. Remove the pie from the oven and let it cool for 3-4 hours (or overnight) before slicing.
Tips for Success
- Use a pre-made pie crust. I will always encourage you to make your own pie crust from scratch, but if you’re new to making pie, using a store-bought gluten-free crust can take away some of the worry.
- Make the top of the pie solid rather than latticed. I love the look of a latticed pie! For a strawberry rhubarb pie it’s especially pretty because the pink-red filling peeks through the lattice. However, if it seems too complicated to do a lattice, you can simply roll out the top of the pie crust into a solid layer and fit it over the top of the pie. Crimp the edges to seal, and proceed with the recipe. Don’t forget to cut a few vents in the top of the pie to let the steam escape while cooking.
- Substitute frozen strawberries. If you prefer to use frozen strawberries in this recipe, you can swap them for the fresh strawberries. I recommend letting the strawberries thaw in a colander set over the sink so that the liquid can drain out. This will make for easier slicing of the strawberries and will help the filling not be too watery.
How to Store Leftovers
Leftover pie makes a wonderful breakfast or save it for the next night’s dessert. Here’s how to store leftover strawberry rhubarb pie:
- Counter – Strawberry rhubarb pie will keep on the counter, well-covered, for up to 2 days.
- Fridge – Store leftover pie covered with foil or in an airtight container, for up to 4 days.
- To Reheat – You can serve leftover pie at room temperature, or you can gently warm it in the oven on low heat until warm.
Can I Freeze Strawberry Rhubarb Pie?
To freeze a whole pie to bake later, wrap the uncooked pie tightly first in plastic wrap and then foil. Store in the freezer for up to 3 months. When you’re ready to bake, cook the pie on 425ºF for 15 minutes, then lower the temperature to 350℉ and cook until the filling looks set, the pie is bubbling, and the crust is lightly brown, about 45 minutes.
Serving Suggestions
A slice of pie is my ideal summer dessert, though I might sneak a slice first thing in the morning with a cup of iced coffee. Here are a few other ways to serve gluten-free strawberry rhubarb pie:
- Vanilla ice cream. Vanilla ice cream on top of warm slices of gluten-free strawberry rhubarb pie is the ultimate summery dessert! You can make my No-Churn Vanilla Bean Cheesecake Ice Cream for an utterly decadent treat that will go perfectly with this pie.
- Whipped cream. Homemade or store-bought whipped cream is always welcome with pie. Serve slices of strawberry rhubarb pie with a nice dollop of whipped cream on top.
- As part of a pie buffet. Serve strawberry rhubarb pie along with more gluten-free pies! Some of my favorites include my Gluten-Free Blueberry Pie, Gluten-Free Dutch Apple Pie, and S’mores Pudding Pie recipes.
Strawberry Rhubarb Pie
Gluten-Free Strawberry Rhubarb Pie is the perfect blend of tart and sweet. Fold vibrant summer strawberries and rhubarb into a flaky homemade gluten-free crust and celebrate the best of the season.
Servings: 8 servings
Ingredients
- 2 ½ cups/300 grams rhubarb, cut into ½-inch pieces
- 2 ½ cups/300 grams strawberries, de-stemmed and sliced
- ¾ cup/150 grams sugar
- ¼ cup/32 grams cornstarch or tapioca starch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- 2 teaspoons lemon juice
- 3 tablespoons/42 grams butter, cut into cubes
- 1 double crust pie crust
- 1 egg beaten, for egg wash (optional)
- coarse sugar, for topping (optional)
Instructions
- Preheat the oven to 375℉.
- In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, salt, vanilla, lemon zest, and lemon juice. Stir together until well mixed. Set aside for 10 minutes.
- While your filling is resting, roll out one batch of pie dough and line the bottom of your pie plate. Leave the rough edges hanging over.
- Spoon the prepared filling into the pie shell, leaving out the liquid from the bottom of the bowl.
- Sprinkle the cubed butter over the filling. Place the pie into the refrigerator while you prepare the top crust.
- Roll out the second batch of dough into a circle a little larger than your pie dish. Ensure that the dough is not sticking to your surface.
- Cut the pie dough into strips about 1-inch wide. If necessary, place the pie dough back into the refrigerator for about 15 minutes to chill.
- Remove the prepared pie from the refrigerator. Start with the longest strip (in the middle) and place it across the middle of the pie. Then use every other strip to make parallel stripes across the top of the pie.
- Next, fold back every other strip on the pie about halfway and place a piece of dough perpendicular to the first set. Fold the strips back up, so the piece of pie dough is now going over and under all of the strips.
- Then fold the alternating pieces back and repeat. Rotate the pie and continue with the second half.
- Once all of the lattice has been placed, trim the crust to the edge of your pie pan. Crimp the edge into a design if you like.
- Brush the top of the pie with egg wash and sprinkle with coarse sugar, if using
- Place the pie onto a baking sheet. Bake on the lowest rack of the oven for 55-60 minutes. If the crust starts to get overly brown, lay a piece of aluminum foil loosely over the top and continue to bake.
- Remove from oven and let cool for 3-4 hours (or overnight) before slicing.
Nutrition Facts
Strawberry Rhubarb Pie
Amount Per Serving
Calories 386
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g25%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 114mg38%
Sodium 325mg14%
Potassium 272mg8%
Carbohydrates 52g17%
Fiber 3g12%
Sugar 22g24%
Protein 8g16%
Vitamin A 218IU4%
Vitamin C 30mg36%
Calcium 67mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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