Gluten Free Strawberry Rhubarb Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

Sweet-tart rhubarb and juicy strawberries bubble together into a jammy, ruby-red filling, brightened with a squeeze of lemon and a warm hit of cinnamon. Cornstarch thickens everything to a glossy, sliceable set, so every wedge holds its shape instead of running across the plate. The whole thing gets tucked into a golden, flaky double crust with a lattice of steam slits and a crackly sugared top for crunch in every bite. It's baked low and slow enough to deepen that crust to a rich brown while the fruit filling turns thick and glossy underneath. This one's a great pick for a gluten free spring or summer table, and it slices beautifully once fully cooled. Serve it slightly warm with a scoop of something cold on top, or let it chill completely for clean, bakery-style slices.

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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, cold and cut into ½-inch cubes
6–8 tbsp ice water

For the filling

3 cups fresh or frozen rhubarb, cut into ½-inch pieces
3 cups fresh strawberries, hulled and quartered
¾ cup granulated sugar
¼ cup cornstarch
1 tbsp lemon juice
¼ tsp ground cinnamon
1 tbsp unsalted butter, cut into small pieces

For the topping

2 tbsp dairy free milk, for brushing
1 tbsp coarse sugar, for sprinkling

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and salt. Add the cold 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.
2
Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. You will likely need 6–8 tablespoons total. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

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