Gluten-Free Strawberry-Rhubarb Pie

Recipe by Charlotte Rutledge
3 Reviews 5.0 out of 5 stars

We're smitten with all things strawberry-rhubarb, and recently became determined to make it a part of our gluten-free baking repertoire. Our flaky, tender, gluten-free pie crust is a true highlight of the pie, and captures all the flavorful juices of the strawberries and rhubarb as the pie bakes. This is a true summertime pie worthy of a large, melting scoop of vanilla ice cream.

Prep
45 mins
Bake
50 mins to 1 hr
Total
2 hrs 35 mins
Yield
one 9" pie
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Gluten-Free Strawberry-Rhubarb Pie

Instructions

Prevent your screen from going dark as you follow along.

  1. Position one oven rack at the bottom level and the second rack in the middle of the oven. Preheat the oven to 425°F.

  2. To prepare the crust: Roll the pie dough into a 12" to 13" circle on a piece of plastic wrap, a silicone rolling mat, or in a pie bag that's been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into a lightly-greased 9" pie pan, pressing it into the pan. Refrigerate it while you make the filling.

  3. To make the filling: Whisk together the sugar, tapioca, and salt.

  4. Toss the rhubarb and strawberries with the sugar mixture. Spoon the fruit into the pan, filling it about 3/4 full and mounding the filling a bit in the center.

  5. Place dabs of the butter atop the filling, then return the pie to the refrigerator.

  6. Roll the remaining crust into an 11" circle.

  7. Invert the crust atop the filling and, using your fingers or the tines of a fork, crimp and/or pinch the edge of the top crust with the edge of the bottom crust to seal. Cut a few slits in the center, for steam to escape.

  8. Bake the pie on the bottom oven rack for 20 minutes. Reduce the oven temperature to 350°F, move the pie to the middle rack, and bake for 30 to 40 minutes, until the filling is bubbling and the crust nicely browned; it's helpful to have a pie shield or some foil at the ready in case the edge of the crust begins to brown too quickly.

  9. Remove the pie from the oven, and let it cool for an hour or so, to set.

  10. The pie may be served warm, but it'll be a bit messy; it sets as it cools. Top with vanilla ice cream or whipped cream, if desired.

Tips from our Bakers

  • Using a metal pie pan and two different oven positions for baking this pie will prevent your bottom crust from becoming soggy from the filling.
  • The top of this pie will brown well; but brushing it with milk and sprinkling it with sugar will enhance its browning, and add sparkle and sweet crunch to your pie.
  • If rhubarb is not available where you are or not in season, you can make this pie with all strawberries. You'll want to reduce the amount of sugar you use to 1/2 to 3/4 cup, depending on how fresh they are.
  • To prevent any possible oven spills, place the pie on a baking sheet before putting it into the oven; it'll be easier to transport that way, too.

  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

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