Paleo Strawberry Rhubarb Pie
Strawberry and rhubarb is one of the great classic pie combinations, and this version proves you don't need wheat flour or refined sugar to nail it. The crust comes together with almond flour and tapioca starch, with cold coconut oil cut in to create those flaky, crumbly layers that make a proper double-crust pie so satisfying. Maple syrup sweetens both the crust and the jammy fruit filling, while arrowroot starch thickens everything into a glossy, sliceable set without any grain-based thickeners. A touch of vanilla and cinnamon round out the filling in a way that feels warm and familiar rather than like a compromise. The technique here — chilling the dough, rolling between parchment, baking on a preheated sheet — is real pie-making, not a shortcut, and the results look and taste like it. It makes 8 generous slices, so it's an ideal dessert to bring to a gathering where you want something that impresses without anyone needing to know the details of how it was made.
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups almond flour
- ½ cup tapioca starch
- ½ tsp fine sea salt
- ½ cup coconut oil, solid and cold
- 1 large egg, cold
- 2 tbsp maple syrup
- 1 tbsp ice water, plus more as needed
For the filling
- 3 cups fresh strawberries, hulled and quartered
- 3 cups rhubarb, cut into ½-inch pieces
- ⅓ cup maple syrup
- 3 tbsp arrowroot starch
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
For the egg wash
- 1 egg, beaten
- 1 tsp maple syrup
Instructions
- 1
In a large mixing bowl, whisk together the almond flour, tapioca starch, and salt until evenly combined. Add the cold solid coconut oil and cut it into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized pieces of fat throughout.
- 2
In a small bowl, whisk together the cold egg and 2 tbsp maple syrup. Pour the egg mixture over the flour mixture and stir with a fork. Add 1 tbsp ice water and continue mixing until the dough just comes together — it should hold when pressed between your fingers without crumbling. If it is still too dry, add ice water 1 tsp at a time. Divide the dough into two equal discs, wrap each in parchment paper, and refrigerate for at least 30 minutes.
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