If you’re craving a delicious, gluten-free dessert, this Strawberry Rhubarb Pie is perfect for you. The combination of sweet strawberries and tart rhubarb creates a mouthwatering filling, all wrapped up in a flaky, gluten-free crust. It’s a wonderful treat for any occasion and easy to make at home.
| Servings | Total |
| 8 | 1hr 20mins |
History of Strawberry Rhubarb Pie
Strawberry Rhubarb Pie has been a popular dessert in North America since the early 19th century. Rhubarb, which originally hails from Asia, was brought to the West in the 17th century. Its tartness pairs wonderfully with sweet fruits, and strawberries became the perfect companion. This pie quickly became a favorite in many households, especially in the spring and early summer when both strawberries and rhubarb are in season.
Why Strawberry Rhubarb Pi
Strawberry Rhubarb Pie is a beloved classic because it perfectly balances sweetness and tartness. The combination of strawberries and rhubarb creates a unique flavor that’s refreshing and satisfying. Making it gluten-free ensures that even those with dietary restrictions can enjoy this delightful dessert.
What is Strawberry Rhubarb Pie Made of?
Strawberry Rhubarb Pie is made of a gluten-free pie crust filled with a mixture of fresh strawberries, rhubarb, sugar, and a thickening agent like cornstarch. Sometimes, a bit of lemon juice and zest are added to enhance the flavors.
What to Have with Strawberry Rhubarb Pie
This pie is delicious on its own, but it can be even better with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of hot tea or coffee also complements the flavors nicely.
Is Strawberry Rhubarb Pie Healthy?
While Strawberry Rhubarb Pie is a tasty treat, it’s still a dessert and should be enjoyed in moderation. Strawberries and rhubarb are low in calories and high in vitamins and antioxidants, but the pie also contains sugar and a buttery crust. Using a gluten-free crust doesn’t necessarily make it healthier, but it does make it suitable for those with gluten intolerance or celiac disease.
Kitchen Equipment
- Mixing bowls
- Rolling pin
- Pie dish
- Knife
- Cutting board
- Measuring cups and spoons
- Whisk
- Pastry brush
- Oven
Ingredients
- For the Gluten-Free Pie Crust:
- 2 cups gluten-free all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 cup cold water
- 1/4 cup sugar
- 1/4 teaspoon salt
- For the Filling:
- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb, chopped
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- For the Top Crust:
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (optional)
Directions:
- Prepare the Pie Crust:
- In a large mixing bowl, combine the gluten-free flour, sugar, and salt.
- Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the cold water, mixing until the dough comes together.
- Divide the dough into two balls, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling:
- In another bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and lemon zest. Mix well and let sit for about 15 minutes.
- Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- Roll out one of the dough balls on a floured surface and fit it into a pie dish.
- Pour the filling into the crust.
- Roll out the second dough ball and place it over the filling. Trim any excess dough and crimp the edges to seal.
- Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with beaten egg and sprinkle with sugar, if desired.
- Bake the Pie:
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbling.
- Let the pie cool completely before slicing and serving.
Tips
- For a prettier presentation, use a lattice crust or decorative cutouts for the top crust.
- Make sure your butter is very cold for the flakiest crust.
- If the edges of the crust start to brown too quickly, cover them with aluminum foil.
Conclusion
Strawberry Rhubarb Pie is a timeless dessert that combines sweet and tart flavors in a delightful gluten-free crust. Perfect for any occasion, this pie is sure to impress your family and friends. Enjoy a slice with a scoop of ice cream or a cup of coffee for a truly satisfying treat.
MORE RECIPES
Strawberry Rhubarb Pie Gluten Free
Equipment
- Mixing bowls
- Rolling Pin
- Pie dish
- Knife
- Cutting board
- Measuring cups and spoons
- Whisk
- Pastry brush
- Oven
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 cup cold water
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb, chopped
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (optional)
Instructions
- In a large mixing bowl, combine the gluten-free flour, sugar, and salt.
- Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the cold water, mixing until the dough comes together.
- Divide the dough into two balls, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In another bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and lemon zest. Mix well and let sit for about 15 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out one of the dough balls on a floured surface and fit it into a pie dish.
- Pour the filling into the crust.
- Roll out the second dough ball and place it over the filling. Trim any excess dough and crimp the edges to seal.
- Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with beaten egg and sprinkle with sugar, if desired.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbling.
- Let the pie cool completely before slicing and serving.