Gluten Free Vegan Strawberry Rhubarb Pie

Total time3 hr 40 min

Prep time45 min

Cook time55 min

Gluten Free Vegan Strawberry Rhubarb Pie

Sweet-tart rhubarb and juicy strawberries bubble together under a lattice-slit double crust, thickened with cornstarch and brightened with a touch of lemon and cinnamon for that classic old-fashioned filling. The dough comes together flaky and tender, rolled into two full rounds so every slice gets that satisfying top-and-bottom crust structure. A brushed-on finish and a sprinkle of cane sugar give the top crust its deep golden color and delicate crackle as it bakes. Cooling the pie fully before slicing is the real secret here, letting the filling set into clean, jammy wedges instead of a runny mess. This one is a great pick for a gluten free spread, delivering all the bakery-style charm of a summer fruit pie without asking you to compromise on flavor or that perfect crimped edge.

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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 organic cane sugar
1 tsp salt
1 cup vegan 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 organic cane sugar
¼ cup cornstarch
1 tbsp lemon juice
¼ tsp ground cinnamon

For the topping

2 tbsp plant-based milk
1 tbsp organic cane sugar

Instructions

1
Whisk together the flour, 1 tbsp sugar, and salt in a large mixing bowl. Add the cold cubed vegan butter and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
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 may 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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