Strawberry Rhubarb Pie

Late spring … a time when you plant the garden, celebrate being home from school, and eat good food at your parents’ house. College is over for the year (until I study abroad next month!…) so it’s time to relax.

Yesterday I inexplicably got a hankering to bake. I wanted something in season–and a fruit pie sounded tasty. I know it might be a little early for strawberries, but local rhubarb is definitely in the store. This pie is subtly sweet; there isn’t much sugar, so it’s a good idea to wait for the pie to cool and the flavors and filling to meld together before eating.

I’ve never made a double crust pie before, but I was up to the challenge. I used Cybele Pascal’s Double Flaky Pie Crust from The Allergen-Free Baker’s Handbook that she uses with her blueberry pie. As with all new things gluten-free, I was worried about how it would turn out–but it was perfect! Light, golden, delicious. I will definitely use it again.


For the filling

3 cups rhubarb, cut into 1/2 inch pieces

1 cup strawberries, sliced

1 cup granulated sugar

3 tablespoons minute tapioca

1/4 teaspoon salt

1 teaspoon orange peel, zested

Dash of nutmeg and cinnamon

For the double crust

3 cups Basic Gluten-Free Flour Mix

  • 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch

6 tablespoons white rice flour

3 tablespoons confectioners’ sugar

1 1/2 teaspoons xanthan gum

3/4 teaspoon salt

1 1/4 cups dairy-free, soy-free vegetable shortening

4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk

2 tablespoons freshly squeezed lemon juice

1 tablespoon rice milk, for brushing top crust

1 tablespoon granulated sugar, for sprinkling over top of pie


1. Preheat oven to 425 degrees Fahrenheit and place a baking sheet on the lowest rack.

2. To make the filling, combine rhubarb, strawberries, granulated sugar, tapioca, salt, orange peel, and nutmeg and cinnamon. Mix gently, set aside.

3. To make the pie crust, whisk together the flours, confectioners’ sugar, xanthan gum and salt. Add the shortening in tablespoon-sized pieces and mix with a knife until you have a coarse meal (easier if you have a stand mixer with the paddle attachment). Add the egg replacer and lemon juice and mix until combined.

4. Divide the dough in half and mold into balls. Set one aside. Place the other on a sheet of parchment paper. Flatten into a disk, pinching together the edges. Top with a second piece of parchment paper, and roll out to 1/4 inch thick and about 2 inches wider than your pie dish. Grease a 9-inch pie dish lightly with a little vegetable shortening. Remove the top sheet of parchment paper, flip the crust into the pie dish, pressing down with the palm of your hand and using your fingers to press into the dish around the edges, then peel off the other sheet of parchment paper. Trim the edges, patching as necessary. Prick the bottom 8 times with a fork and refrigerate while you roll out the second crust.

5. Roll out the second crust the same way you did the first.

6. Pour the filling into the bottom crust. Remove the top sheet of parchment paper from the rolled-out top crust, and flip on top of the pie. Press down along the edges with your fingers to secure the top crust. Peel off the remaining sheet of parchment paper. Seal and crimp the edges. Use the tines of a fork to make a final seal all the way around. Using a sharp knife, cut 6 slits in the top of the pie.

7. Brush the crust, including the outer edge, with the rice milk. Sprinkle evenly with the granulated sugar.

8. Place the pie on the preheated baking sheet. Bake at 425 degrees Fahrenheit for about 25 minutes, or until the crust is golden. Then rotate the baking sheet, decrease the temperature to 375 degrees Fahrenheit, and bake for about 45 minutes longer, or until the fruit is bubbling up through the slits on top and the crust is deeply golden.

9. Remove from the oven and let cool on a cooling rack to room temperature, at least 2 hours, before cutting into wedges. Best if served at room temperature or slightly chilled in the fridge.


Tags: , , , ,

Categories: Dessert, Pie, Season: Spring, Season: Summer


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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  1. Best Gluten-Free, Vegan Pie Crust | Food Allergy Cooking - 01/12/2012

    […] Flaky Pie Crust–it’s a double recipe, meant for a top and bottom pie. I’ve used it before to great success, but since it’s a double, it’s great because you can just make two pies instead of one […]

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