This gluten free strawberry rhubarb pie is perfectly sweet with a little tartness from the rhubarb. It’s absolutely perfect for any summer party that you may be attending. But don’t forget to serve it with vanilla ice cream!
If there’s one classic pie flavor combination that always comes to mind, it’s strawberry rhubarb pie. The perfect combination of sweet and tart.
With a homemade gluten free pie crust, this strawberry rhubarb pie is great to bring along to parties of all types this summer. It may seem daunting to make your own pie crust, but it’s a lot easier than you think!
Plus, I’m sharing ALL of my tips to make the perfect gluten free pie crust every time!
Trust me, this strawberry rhubarb pie is such a crowd pleaser, you’ll want to make it again and again.
What is Rhubarb?
If you’ve never had rhubarb before, you’re in for a treat. This dark pink vegetable has long stalks, similar to celery, and a sour, bitter taste when eaten.
When is rhubarb in season?
What makes this strawberry rhubarb pie gluten free?
Tips for Gluten Free Pie Crust
How to Make A Gluten Free Pie Crust
- First, combine the gluten free flour blend, xanthan gum (if using), salt, baking powder and granulated sugar. Whisk until completely combined.
- Then, you’ll want to add the frozen butter and shortening. You can cut it into the flour mixture by using a food processor and just pulsing until pea sized butter pieces form. You can also do this by hand or with a pastry cutter.
- Next, add the ice cold water into the mixture, one tablespoon at a time. Stir in between until a dough forms. You don’t want to add too much water, just enough until you can form together the dough.
- Turn the dough out onto a floured piece of parchment paper and knead it a few times (being careful not to overwork or melt the butter), until it forms a nice ball. Refrigerate for at least 30 minutes before using.
- Finally, when you’re ready to make the pie, you’ll cut the dough in half and roll out each piece of pie dough on a floured surface to about 1/4 inch thickness so that it’s about 12 to 13 inches in diameter. You’ll want to continually pick the dough up and turn it to make sure it’s not sticking to the surface.
How to Make Strawberry Rhubarb Pie Filling
Tips to Make Sure Your Strawberry Rhubarb Pie is NOT Runny
- Always drain the juices from the strawberries and rhubarb before adding to the pie crust. The sugar will macerate them and create lots of liquid that you don’t want to add to your crust.
- Add the cornstarch to the strawberry rhubarb mixture after the liquid is drained. If you add the cornstarch and then drain the mixture then you’re also discarding some of the cornstarch.
- Sprinkle a little bit of gluten free flour over the bottom crust before pouring in the filling. It helps to soak up the liquid instead of a soggy bottom crust.
- Let the pie cool completely before cutting. I like to let my pie cool for at least 3 hours before slicing to make sure the filling is solid. If you like warm pie, you can briefly reheat each slice before serving.
How to Crimp Pie Crust
Should you refrigerate strawberry rhubarb pie?
Love rhubarb? Try these other gluten free rhubarb recipes!
- Rhubarb Blueberry Peach Galette & Gluten-Free and Vegan
- Strawberry Rhubarb Jam
- Gluten-Free Vegan Raspberry Rhubarb Glazed Donuts
More gluten free tarts and pies for this summer
- Gluten-Free Vegan Apple Hand Pies
- Blueberry Hand Pies
- Gluten-Free Fruit Tart with Lemon Curd
- Peach Blueberry Crisp for Two
- Gluten-Free Apple Crisp
- Strawberry Cobbler – Gluten Free & Vegan
Gluten Free Strawberry Rhubarb Pie Recipe
Nothing says pie in the summer like this gluten free strawberry rhubarb pie. Sweet, tart and oh so good. It makes a great dessert for summer entertaining and potlucks. With it’s perfectly golden brown crust and luscious filling, this pie is always a family favorite!
Gluten Free Strawberry Rhubarb Pie
This gluten free strawberry rhubarb pie just screams summer when topped with a big scoop of vanilla ice cream! It's the perfect combination of sweet and tart, making it a great summer potluck dessert.
For the Pie Crust:
- 2 1/2 cups gluten free flour blend
- 1 teaspoon xanthan gum if your blend doesn't already contain it
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 8 tablespoons butter cut in pieces and very cold
- 4 tablespoons shortening cut in pieces and very cold
- 3/4 cup ice cold water
Strawberry Rhubarb Filling:
- 3 cups strawberries hulled and sliced
- 4 cups rhubarb cut into 1-inch pieces (about 4 stalks total)
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup cornstarch
- 1 tablespoon gluten free flour blend
- 1 egg for egg wash
- 1 tbsp water for egg wash
For the Pie Crust:
- In a food processor, combine the gluten free flour blend, xanthan gum (if using), sugar, baking power, and salt. Pulse to combine.
- Then add the very cold butter and shortening to the food processor. Pulse until the butter is the size of peas.
- Place the flour/butter mixture in a large bowl.
- Add the water, tablespoon by tablespoon, until the dough is able to be pinched together. You may not need the full 3/4 cup of water. If you need additional water, add one tablespoon at a time until your pie dough comes together.
- Form the dough into a ball on a piece of parchment paper.
- Then, refrigerate for at least and hour.
For the Strawberry Rhubarb Filling:
- In a large bowl, mix together strawberries, rhubarb, granulated sugar, lemon juice, vanilla, salt, and cinnamon.
- Let sit for at least 45 minutes to let the juices release.
- Carefully drain the juices from the bowl.
- Then stir in the cornstarch until combined.
To Assemble the Pie:
- Take the pie dough out of the refrigerator.
- Slice the dough in half so you have two equal sized portions.
- Generously flour a surface or parchment paper with gluten free flour.
- Take one of the pie dough portions and roll it out to a round 1/8 inch thickness about 3 inches wider than your pie plate. So, if your pie plate is 9-inches, you'll want your dough round to be 12 inches in diameter.
- Repeat with other pie dough portion, keeping the dough, surface and rolling pin generously floured to make sure it does not stick.
- Carefully transfer one of the rolled out pie crusts to a 9-inch pie plate. You should have about 1/2 inch overhang of dough.
- Add 1 tablespoon of gluten free flour over the bottom crust to soak up any additional juices from the filling.
- Then, pour the strawberry rhubarb pie filling over the bottom crust.
- Carefully place the other pie crust on top of the filling.
- Roll the edges of the overhanging pie crust under itself until it reaches the pie plate. This will give you a higher crust for crimping.
- Crimp the pie crust as desired.
- In a small bowl, whisk together egg and water until combined. Brush the egg wash over the pie crust with a pastry brush.
- Make a few slits with a knife in the top crust to let air escape during baking.
To Bake the Pie:
- Place the pie plate on a baking sheet for easy handling.
- Bake at 400F for 55-60 minutes, until the crust is a golden brown and the filling is bubbling.
- Let cool for at least 2 to 3 hours before slicing to make sure filling sets up.
Note: This post was originally posted on June 26, 2012 and updated on June 26, 2019 with new photos, recipe and tips and tricks to help you make this easy gluten free dessert perfectly every time!