Gluten Free Strawberry Rhubarb Pie

Why do you mix strawberries and rhubarb?

Rhubarb is actually a vegetable that is quite tart on its own. That's why it benefits from pairing with sweet, juicy strawberries and a bit of sugar. The flavors and colors pair so perfectly that they are the true essence of summer!

Combine the Filling

Toss the strawberries and rhubarb with the other filling ingredients and set aside for 30 minutes to let it release its juices.

Roll the Dough

Roll out your favorite gluten free pie dough and place it into the pan so that it overhangs the edges.

Fill the Pie

Spoon the prepared filling into the pie shell, leaving out the liquid from the bottom of the bowl.

Dot with Butter

Place bits of butter all over the strawberry rhubarb pie filling. Refrigerate.

Make a Lattice

Roll out the other half of the pie dough and cut into strips. Weave to form a lattice.

Cut and Crimp

Trim the edges of the dough. Crimp the edges to seal.

Brush and Bake

Brush the top with egg wash and sprinkle with sugar. Bake at 375°F in the bottom of the oven for an hour.

Cool Completely

Cool for 3-4 hours or overnight before slicing.

Slice and Serve

Enjoy your slice with whipped cream or ice cream, if you like. Enjoy!

Want more pie recipes? 

You know you do! Swipe up to get them.