Candida Diet Friendly Classic Strawberry Rhubarb Pie

Total time3 hr 40 min

Prep time45 min

Cook time55 min

Candida Diet Friendly Classic Strawberry Rhubarb Pie

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp salt
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
6–8 tbsp ice water

For the filling

3 cups fresh strawberries, hulled and quartered
3 cups fresh rhubarb, cut into ½-inch pieces
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
3 tbsp quick-cooking tapioca starch
1 tsp lemon zest
1 tbsp lemon juice
¼ tsp ground cinnamon
2 tbsp unsalted butter, cut into small pieces

For the egg wash

1 large egg
1 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tbsp coarse sugar, for sprinkling (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a large bowl, whisk together the flour, 1 tbsp sugar, and salt. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be wet or sticky. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
2
In a large bowl, combine the strawberries, rhubarb, 3/4 cup sugar, tapioca starch, lemon zest, lemon juice, and cinnamon. Toss until the fruit is evenly coated. Let the filling sit for 15 minutes while you roll out the dough — the juices will begin to release and the tapioca will start to hydrate.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!