Gluten Free Classic Strawberry Rhubarb Pie

Total time3 hr 40 min

Prep time45 min

Cook time55 min

Gluten Free Classic Strawberry Rhubarb Pie

Sweet strawberries and tart rhubarb bake down into a jammy, ruby-red filling, thickened with a touch of tapioca starch and brightened with lemon zest and juice for that classic tangy-sweet balance. A whisper of cinnamon adds warmth without overpowering the fruit, and the whole thing bubbles away under a golden, flaky double crust with steam vents cut right into the top. Chilled butter worked into the dough gives that crust its signature shatter, while a light egg wash and sprinkle of coarse sugar bring a glossy, crackly finish. Letting the pie cool fully before slicing is the real trick here — that's what lets the filling set into clean, jammy wedges instead of a runny mess. This one's a genuine crowd-pleaser at any potluck or holiday table, and it holds up beautifully as a go-to for a gluten free dessert spread.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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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
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
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
1 tbsp coarse sugar, for sprinkling (optional)

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.

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