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A piece of strawberry rhubarb pie on a plate topped with a scoop of vanilla ice cream.

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. 
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Resting Time: 4 hours
Total Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 459kcal
Author: Megan


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.


Calories: 459kcal | Carbohydrates: 69g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 487mg | Potassium: 291mg | Fiber: 6g | Sugar: 31g | Vitamin A: 450IU | Vitamin C: 37.4mg | Calcium: 103mg | Iron: 1.9mg
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