Gluten-Free Strawberry Rhubarb Pie
Delight your taste buds with this Gluten-Free Strawberry Rhubarb Pie, a vibrant dessert that celebrates the perfect balance of sweet and tangy flavors while catering to gluten-free diets. Featuring a buttery, flaky crust made with a gluten-free flour blend and filled to the brim with a luscious mixture of fresh strawberries, tart rhubarb, and a hint of vanilla and lemon, this pie is a show-stopping treat for any occasion. The golden crust, achieved with an optional egg wash or dairy-free alternative, adds a beautiful finish to the dessert, while the bubbling fruit filling ensures a juicy bite in every slice. Easy to customize and share with friends and family, this pie is ideal for summer gatherings, holiday tables, or simply satisfying your dessert cravings.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum (if not included in flour blend)
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1 cup Unsalted butter (cold, diced)
- 6 tablespoons Ice water
- 3 cups Fresh strawberries (hulled and sliced)
- 2.5 cups Fresh rhubarb (trimmed and diced)
- 0.75 cup Granulated sugar
- 0.25 cup Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 large Egg (beaten, for egg wash or substitute with dairy-free milk for vegan wash)
- 1 tablespoon Granulated sugar (optional, for sprinkling)
Instructions
In a large bowl, whisk together the gluten-free flour, xanthan gum (if needed), sugar, and salt.
Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two equal portions, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Place a baking sheet in the oven to preheat (this helps cook the bottom crust evenly).
In a large mixing bowl, combine the sliced strawberries, diced rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Toss to coat and let the filling sit while preparing the crust.
On a lightly floured surface (using gluten-free flour), roll out one portion of the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
Pour the strawberry-rhubarb filling into the prepared crust, spreading it evenly.
Roll out the second portion of dough into another 12-inch circle. Place it over the filling and trim any excess dough. Seal the edges by crimping or pressing with the tines of a fork. Cut slits or make decorative cuts in the top crust to allow steam to escape.
Brush the top crust with the beaten egg (or dairy-free milk) and sprinkle with sugar, if desired.
Place the pie on the preheated baking sheet in the oven and bake for 50-55 minutes or until the filling is bubbling and the crust is golden brown.
Allow the pie to cool completely on a wire rack before slicing and serving. This will help the filling set properly.
Nutrition Facts
Calories |
3916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.6 g | 262% | |
| Saturated Fat | 125.4 g | 627% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 2494 mg | 108% | |
| Total Carbohydrate | 521.6 g | 190% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 215.1 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 500 mg | 38% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1925 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
