Gluten Free Strawberry Rhubarb Pie
Published on May 24, 2015 By Lauren
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One of my favorite summer treats – is a homemade Gluten Free Strawberry Rhubarb Pie. I was so worried that I wouldn’t be able to eat it anymore – so I adapted my recipe to make it Gluten-Free. You can make this with a regular pie crust as well, but if you eat Gluten-Free try out my pie crust recipe! This also is dairy and egg free too!
Gluten Free Strawberry Rhubarb Pie
Ingredients:
- 1/2 tsp salt
- 3/4 cup shortening or Coconut oil
- 2 cups all-purpose gluten-free flour (I used Better Batter because I am gluten-free)
- 8 tbsp cup cold water
Directions:
- Mix together flour and sale
- Cut in Shortening or coconut oil with a pastry blender or use your hands to break it up into small pie sized pieces.
- Add water gradually until you have a nice consistency.
- Split apart into two balls roll and roll each ball flat into a pie crust. This will make enough for a double crusted pie.
Pie filling:
Ingredients:
- 2 cups of Strawberries
- 2 cups of Rhubarb
- 1 1/3 cup Sugar
- 1/3 cup All Purpose Flour (I used Better Batter because I am gluten-free)
- 2 Tbsps butter (optional – omit if dairy free)
Directions:
- Preheat over to 425 degrees F
- Cut up Strawberries and Rhubarb into small pieces.
- Mix together Sugar and Flour.
- Put 1 cup of Strawberries and 1 cup of Rhubarb in the pie crust.
- Top with half the sugar/flour mixture.
- Put the rest of the strawberries and rhubarb in the piece crust.
- Top with the rest of the sugar/flour mixture.
- Cut up butter into small pieces and layer on top.
- Put top of pie crust on and cut slices in the middle.
- Put tin foil around the edge of the pie to prevent crust from burning
- Cook for 35 minutes (put a cookie sheet under the rack to catch any drippings.)
- Remove Tin foil from outside of crust and continue to cook for an additional 10-15 minutes or until crust is golden brown.
Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!
COMMENTS
Will definitely try this pie recipe,my rhubarb is just peeking out of the ground,
The taste was fabulous. However mine was very runny. Still delicious but needed a spoon.
I use ground up tapioca pearls per the package to thicken the pie. WOrks every time.
What a great idea I didn’t think of grinding up the tapioca pearls….
Can I combine the strawberries, rhubarb, and other ingredients before I put it in the pie crust? I’ve never payed like you have in this recipe. Doesn’t seem they will combine very well in the pie crust. I usually let it sit 10 minutes before putting into the pie crust. What do you think?
yes you can 🙂
Love this pie – went to print it and it won’t print, the link is missing. Would you kindly add it? Thank you!
Jennifer
How much rhubarb if I use frozen instead of fresh?
Thanks to my mom, I have found that using 2 tbsp cornstarch or flour and 2 tbsp tapioca and cooking the rhubarb with that sugar and a couple sprinkles of cinnamon just until it thickens some. Let it cool a little before adding the strawberries. Then we bake it at 435F for 25 minutes or until the crust slightly browns. No need to cover the crust and it doesn’t spill over when baking. It is not runny at all!
I made two of them with 2 tbls tapioca took care of thickening froze one for 4 of July turned out delicious not as pretty as I’ve made but really good my hub said it took him back to the yesterdays maureen l
Has anyone tried other types of sugar/sweeteners? I am trying to avoid sugar and would love to hear how substitutions work.