Gluten-Free Strawberry Rhubarb Pie

This homemade Strawberry Rhubarb Pie is a gluten-free dream come true! Based on my mother's recipe and made with our Easy Gluten-Free Pie Crust, it is a mix of sweet juicy strawberries and rhubarb nestled between two buttery, tender gluten-free pie crusts, and baked to golden perfection. A scrumptious and crowd-pleasing spring and summer dessert.

Gluten-Free Strawberry Rhubarb Pie easy gluten-free pie crust recipe spring summer dessert rhubarb season
Gluten-Free Strawberry Rhubarb Pie

Easy recipe for a scrumptious Strawberry Rhubarb Pie!

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So excited for you to make this Gluten-Free Strawberry Rhubarb Pie!

This homemade pie is a gluten-free dream come true!

Based on my mother’s strawberry rhubarb pie recipe and made with our Easy Gluten-Free Pie Crust, it is a mix of sweet juicy strawberries and juicy tart rhubarb nestled between two buttery, tender gluten-free pie crusts, and baked to golden perfection.

A scrumptious and crowd-pleasing spring and summer dessert.

Gluten-Free Strawberry Rhubarb Pie easy gluten-free pie crust recipe spring summer dessert rhubarb season

What you will love about this Gluten-Free Strawberry Rhubarb Pie

* The most delicious way to enjoy strawberry and rhubarb season!

* The pie filling is a scrumptious mix of juicy sweet strawberries, juicy tart rhubarb, just the right about of sugar to balance out the rhubarb and some orange zest for that little extra.

* The tender and buttery pie crusts are made using our Easy Gluten-Free Pie Crust recipe and the dough is a dream to work with! In fact, making the lattice weave pie top for this gluten-free pie was a dream come true!

* The baked strawberries and rhubarb peaking through the lattice pie crust make for a show-stopping gluten-free dessert!

* While it looks gorgeous and tastes amazing, it is remarkably easy to make!

Gluten-Free Strawberry Rhubarb Pie easy gluten-free pie crust recipe spring summer dessert rhubarb season

What is Rhubarb?

Rhubarb is a plant that grows like celery and it’s actually a vegetable, even though it is usually prepared as a dessert.

It is very tart, and while technically you could eat it raw, it is usually cooked and paired with sugar so that it is still tangy but balanced out a bit.

My Great Grandfather used to grow it, and it literally grew like weeds so he gave huge amounts of it to my mom who would in turn make rhubarb everything!

Treats like Rhubarb Coffee Cake, Strawberry Rhubarb Crumble, Strawberry Rhubarb Sauce, and of course, Strawberry Rhubarb Pie!

rhubarb recipes gluten-free

How to Make this Gluten-Free Strawberry Rhubarb Pie

This Gluten-Free Strawberry Rhubarb Pie is easy to make and made with just a few ingredients.

The challenge when making a gluten-free pie is having a great pie crust that can roll and transfer easily to your pie pan, and we solved that problem with our Easy Gluten-Free Pie Crust!

The ingredients you’ll need for the Gluten-Free Strawberry Rhubarb Pie

Easy Gluten-Free Pie Crust.

strawberries

rhubarb

granulated sugar

orange zest (grated orange rind)

corn starch

Gluten-Free Strawberry Rhubarb Pie easy gluten-free pie crust recipe spring summer dessert rhubarb season

Step by Step How to Make this Gluten-Free Strawberry Rhubarb Pie

The pie comes together in 4 simple steps:

  1. Prepare the strawberry rhubarb filling. Set aside.
  2. Make the Easy Gluten-Free Pie Crust. Transfer to baking pan. Set aside.
  3. Make the second Easy Gluten-Free Pie Crust, and
  4. Assemble the pie: Pour the prepared strawberries and rhubarb into the prepared pie crust, then either place the entire second pie crust on top and flute or crimp the edges, or as we do here, create a lattice top (specific directions and photos below). And bake!

Strawberry Rhubarb Pie Filling

The pie filling could not be easier or tastier!

It’s simply 5 ingredients – quartered strawberries, rhubarb cut into 3/4 inch pieces, granulated sugar, orange zest and cornstarch – and it really showcases in season strawberries and rhubarb!

Tip: Not necessary, but I like to place the cut strawberries and rhubarb in the pie pan before mixing with the remaining ingredients to see how it fits and make sure I have enough.  They should fill the pie pan and be mostly level, maybe a bit more.

Combine all the ingredients in a big bowl, and set aside until ready to assemble the pie.

Gluten-Free Pie Crust

We are particularly excited about pies this spring and summer because last fall we developed and shared our  Easy Gluten-Free Pie Crust.

This gluten-free pie crust is everything! It is easy to make, easy to roll, doesn’t crack and tastes amazing!

I am linking to the recipe here on on the recipe because it has step by step instructions and photos.  And you’ll need to make the recipe twice – once for the bottom crust and one for the top… but I promise, it truly is the easiest gluten-free pie crust ever!

Gluten-Free Strawberry Rhubarb Pie easy gluten-free pie crust recipe spring summer dessert rhubarb season

How to make a Lattice Weave Pie Crust

Last fall when I first finally created a gluten-free pie crust I adored, I focused mostly on the pie crust so it could be used to make fall pies like Pumpkin Pie, Pecan Pie, Chocolate Cream Pie and of course Apple Crumb Pie

Most of those pies did not require a second pie crust top, but when it came time to spring pies, I decided to wanted to see how our pie crust worked making a lattice weave design. 

I followed the simple directions from Sally’s Baking Addiction, and was over the moon excited by how easy it was and how easy it was to make the lattice weave design using our Easy Gluten-Free Pie Crust.

So here’s the summary of how to make a lattice weave design along with photos to show you.

  • Roll the top pie crust into a 12-14 inch circle.
  • Slice the dough into strips — I always aim for 12 1-inch strips but usually end up using 10 strips. Following the pie here, I giving directions for 10 strips.
  • Lay 1/2 the strips (5 strips) vertically and evenly spaced across the top of the pie filling. Use the longest strips for the center, the smallest for the edges.
  • Fold every other strip (3 in total) all the way back so they’re almost falling off of the pie. Lay one of the 5 unused strips perpendicular on top. Unfold the 3 vertical strips back so they lay over the perpendicular strip.
  • You have 4 strips left.
  • Now fold the other 2 vertical strips back. Lay one of the 4 unused strips perpendicular on top. Unfold the 2 vertical strips back so they lay over the perpendicular strip.
  • Repeat with last 3 strips, weaving the strips over and under one another.

Fold the excess dough that lays over the edges of the pie back and pinch them with the bottom pie crust. Either flute or crimp the pie crust, sealing the pie.

Now it’s just about time to bake!

I like to brush the top with a bit of milk  — this is how my grandmother did it and it works like an egg bath giving a glossy golden crust.  Sprinkle with sugar and bake.

It bakes slowly until the strawberries and rhubarb are tender and bubbly up around the golden edges of the pie crust.

And you will note in the instructions that I like to bake it partially uncovered, then cover so that the filling continues to bake without the top burning.

Let cool and settle for a few hours ideally — you can eat it before but as will all berry pies, it continues to set and hold together better the longer you let is cool.

The slice and enjoy as is or with a dollop of vanilla ice cream for an over the top spring or summer dessert!

Gluten-Free Strawberry Rhubarb Pie easy gluten-free pie crust recipe spring summer dessert rhubarb season

This gluten-free pie tastes every bit delicious as the gluten-full version my mother used to make.

The filling is juicy, the perfect balance of sweet and tart and so delicious!  And paired with the tender, buttery gluten-free pie crust, each bite is divine!

Hope you love it!

For more rhubarb recipes, try our:

Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble Bars

Gluten-Free Rhubarb Coffee Cake

Strawberry Rhubarb Sauce

For more pie recipes, try our:

Gluten-Free Apple Crumb Pie

Key Lime Pie

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Scroll down for the recipe and leave a rating/ comment if you make it. We love hearing from you!

Recipe

 

Gluten-Free Strawberry Rhubarb Pie easy gluten-free pie crust recipe spring summer dessert rhubarb season
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Gluten-Free Strawberry Rhubarb Pie

This homemade Strawberry Rhubarb Pie is a gluten-free dream come true! Based on my mother's recipe and made with our Easy Gluten-Free Pie Crust, it is a mix of sweet juicy strawberries and juicy tart rhubarb nestled between two buttery, tender gluten-free pie crusts, and baked to golden perfection. A scrumptious and crowd-pleasing spring and summer dessert.
Prep Time50 minutes
Cook Time1 hour 15 minutes
Total Time2 hours 5 minutes
Course: Desserts, Pie
Cuisine: Gluten-Free, Dairy-Free Optional, Nut-Free, Egg-Free
Keyword: rhubarb season, easy gluten-free pie recipe, gluten-free Spring dessert, Strawberry rhubarb pie, gluten-free strawberry rhubarb pie, spring summer dessert, strawberry rhubarb recipes, gluten-free strawberry rhubarb recipes
Servings: 8 servings
Author: Healthy Gluten-free Family

Equipment

  • 1 9-9.5 inch fluted pie pan

Ingredients

  • 2 Homemade Gluten-Free Pie Crusts (1 for top; 1 for bottom) Easy Pie Crust
  • 2-3 cups fresh strawberries, quartered * *you want to use approximately 6 cups fresh fruit -- I most recently used 2 cups strawberries, 4 cups rhubarb
  • 2-3 cups fresh rhubarb cut into approximately 3/4 inch pieces*
  • 1 tablespoon orange zest (grated orange rind)
  • 1/4 cup corn starch
  • 1 cup sugar original recipe called for 1 1/4 cup if you want a sweeter pie
  • milk or dairy-free milk for lightly brushing on pie crust optional

Instructions

  • Preheat oven to 350 degrees.
  • Make the filling: In a large mixing bowl, combine cut strawberries, rhubarb, orange zest, corn starch, salt, and sugar. Set aside.
    Tip: Not necessary, but I like to place the cut strawberries and rhubarb in the pie pan before mixing with the remaining ingredients to see how it fits and make sure I have enough. They should fill the pie pan and be mostly level, maybe a bit more.
  • Prepare the bottom pie crust and place in 9 inch fluted pie pan. Do not flute or crimp the edges at this time. Set aside.
  • Prepare the second pie crust so that it is ready to transfer to the top of the pie.
  • Add prepared strawberry rhubarb filling into the prepared pie crust. Adjust as needed so that they are spread evenly across the pie pan.
  • For full top pie crust: Transfer the top crust to be on top of the strawberry rhubarb mixture (or make a lattice weave - see how to below)
    Trim any excess pie crust around the edges as needed, and either flute or crimp the edges, sealing the pie.
  • For a lattice weave pie crust: *directions as I learned them from Sally's Baking Addiction*
    Roll the top pie crust into a 12-14 inch circle.
    Slice the dough into strips -- I always aim for 12 1-inch strips but usually end up using 10 strips. Following the pie here, I giving directions for 10 strips.
    Lay 1/2 the strips (5 strips) vertically and evenly spaced across the top of the pie filling. Use the longest strips for the center, the smallest for the edges.
    Fold every other strip (3 in total) all the way back so they’re almost falling off of the pie. Lay one of the 5 unused strips perpendicular on top. Unfold the 3 vertical strips back so they lay over the perpendicular strip.
    You have 4 strips left.
    Now fold the other 2 vertical strips back. Lay one of the 4 unused strips perpendicular on top. Unfold the 2 vertical strips back so they lay over the perpendicular strip.
    Repeat with last 3 strips, weaving the strips over and under one another.
    Fold the excess dough that lays over the edges of the pie back and pinch them with the bottom pie crust. Either flute or crimp the pie crust, sealing the pie.
  • Using your hands or a brush, lightly cover the crust with the milk if using. This acts the same as an egg wash helping give the pie a golden finish. Sprinkle pie with sugar.
  • If using a full pie crust on top (ie not a lattice design), using a fork, gently prick top of the pie in any pattern or randomly, all over the top of the pie. This allows air and heat to release while it bakes.
  • Bake on center rack for approximately 1 hour 15 minutes: 30-35 minutes uncovered so that crust gets golden, then cover loosely with foil and continue baking approximately 45 minutes covered, until strawberry rhubarb mixture is well cooked and bubbling around the edges.
  • Let pie rest for 2-3 hours before slicing.
  • Store at room temperature not sliced for up to a day. Store in the refrigerator for up to 5 days after slicing.

Notes

photos of how to do the lattice weave top, per directions
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

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