Gluten-Free Strawberry Rhubarb Pie (Print Version)
Sweet-tart strawberry and rhubarb filling in a golden gluten-free crust, perfect for spring gatherings.
# What You'll Need:
→ Gluten-Free Pie Crust
01 - 2 1/2 cups gluten-free all-purpose flour blend
02 - 1 tablespoon granulated sugar
03 - 1/2 teaspoon kosher salt
04 - 1 cup cold unsalted butter, cubed
05 - 1 large egg
06 - 4 to 6 tablespoons ice water
→ Strawberry Rhubarb Filling
07 - 2 cups fresh strawberries, hulled and sliced
08 - 2 cups fresh rhubarb, diced
09 - 3/4 cup granulated sugar
10 - 1/4 cup cornstarch
11 - 1/4 teaspoon ground cinnamon
12 - 1/8 teaspoon kosher salt
13 - 1 tablespoon fresh lemon juice
→ Assembly
14 - 1 large egg, beaten for egg wash
15 - 1 teaspoon coarse sugar for sprinkling
# How to Cook:
01 - In a large mixing bowl, whisk together the gluten-free flour blend, sugar, and salt until evenly distributed.
02 - Add the cold cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
03 - In a small bowl, beat the egg with 4 tablespoons of ice water. Gradually drizzle the egg mixture into the flour mixture, stirring gently until the dough just begins to come together. Add remaining ice water 1 tablespoon at a time if the dough feels dry. Divide the dough into two equal discs, wrap tightly in plastic, and refrigerate for at least 1 hour.
04 - Preheat the oven to 400°F. Position a rack in the lower third of the oven for optimal bottom browning.
05 - In a large bowl, combine the sliced strawberries, diced rhubarb, granulated sugar, cornstarch, cinnamon, salt, and lemon juice. Toss gently until all the fruit is evenly coated and the cornstarch is fully incorporated.
06 - Roll out one disc of chilled dough between two sheets of parchment paper to a 12-inch round. Carefully ease the dough into a 9-inch pie plate, gently pressing it into the bottom and sides. Trim any excess dough leaving a 1-inch overhang.
07 - Pour the strawberry-rhubarb filling into the bottom crust, spreading it into an even layer and mounding it slightly in the center.
08 - Roll out the second disc of dough and drape it over the filling as either a solid top or a woven lattice. Fold the overhang under itself and crimp the edges decoratively to seal. Brush the top crust with beaten egg and sprinkle evenly with coarse sugar.
09 - Place the pie on a rimmed baking sheet to catch any drips. Bake at 400°F for 45 to 50 minutes until the crust is deep golden and the filling is bubbling through the vents. Tent loosely with foil if the crust browns too quickly.
10 - Transfer the pie to a wire cooling rack and let it rest for at least 2 hours before slicing to allow the filling to set. Serve warm or at room temperature.
# Expert Advice:
01 -
- The sweet tart balance here is genuinely addictive, and the juices thicken into a glossy jammy filling that tastes like spring captured in a pan.
- That golden gluten free crust shatters in the best way, and nobody will guess it is not traditional wheat flour.
02 -
- Gluten free dough is more fragile than traditional dough, so always roll between parchment paper and use the paper to help transfer it into the plate rather than trying to lift it bare handed.
- That two hour cooling window is not optional, slice too early and you will have a delicious but very soupy pie.
03 -
- Freeze the cubed butter for fifteen minutes before making the dough, and if your hands run hot, run them under cold water and dry them before handling the pastry.
- Brush the bottom crust with a thin layer of beaten egg before adding the filling to create a moisture barrier that prevents sogginess.