Description
Bake a sensational gluten-free strawberry rhubarb pie with a perfectly flaky crust and a sweet-tart, vibrant fruit filling. This step-by-step guide ensures a delicious and easy-to-bake pie every time.
Ingredients
- For the Gluten-Free Pie Crust:
- 2 ½ cups (300g) all-purpose gluten-free flour blend (with xanthan gum)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ cup (113g) unsalted butter, very cold and cubed
- ½ cup (90g) vegetable shortening or leaf lard, very cold and cubed
- ½ cup (120ml) ice-cold water, plus more if needed
- 1 tablespoon apple cider vinegar (optional, for tenderness)
- For the Strawberry Rhubarb Filling:
- 4 cups (about 600g) fresh strawberries, hulled and quartered or halved
- 4 cups (about 600g) fresh rhubarb, trimmed and chopped into ½-inch pieces
- ¾ cup (150g) granulated sugar (adjust to taste, depending on fruit sweetness)
- ¼ cup (50g) light brown sugar, packed
- ¼ cup (30g) cornstarch
- 1 tablespoon tapioca starch
- 1 teaspoon lemon juice
- Pinch of salt
- For the Egg Wash (Optional):
- 1 large egg, beaten with 1 tablespoon water
- 1 tablespoon granulated sugar for sprinkling
Instructions
- Prepare the Gluten-Free Pie Dough: In a large bowl, whisk together gluten-free flour blend, sugar, and salt. Cut in cold butter and shortening using a pastry blender or fingertips until coarse crumbs form with some pea-sized pieces. Gradually add ice-cold water (and vinegar, if using), mixing until just combined and dough forms. Divide into two discs, wrap, and chill for at least 30 minutes.
- Prepare the Strawberry Rhubarb Filling: Wash and prepare strawberries and rhubarb. In a large bowl, combine chopped fruit with granulated sugar, brown sugar, cornstarch, tapioca starch, lemon juice, and a pinch of salt. Toss gently to coat and let sit for 10-15 minutes.
- Assemble the Pie: Roll out one chilled dough disc on a lightly floured surface into a 12-inch circle. Carefully transfer to a 9-inch pie plate, trimming edges to a ½-inch overhang. Pour fruit filling into the crust. Roll out the second dough disc for a top crust (full or lattice). Place over filling, crimp edges to seal, and cut vents if using a full top crust. Brush with egg wash (if desired) and sprinkle with sugar.
- Bake to Golden Perfection: Preheat oven to 400°F (200°C). Place pie on a baking sheet. Bake for 20 minutes at 400°F, then reduce temperature to 375°F (190°C) and bake for an additional 40-50 minutes, or until crust is deeply golden and filling is bubbling thickly. Tent edges with foil if browning too quickly. Cool completely on a wire rack for at least 3-4 hours before slicing.
- Prep Time: 45 mins
- Cook Time: 60-70 mins