Fresh Strawberry Rhubarb Pie in a Tender Gluten-Free Crust
Serves 845 mins prep50 mins cook
This gluten-free strawberry rhubarb pie is bright, jammy, and sliceable with a flaky, golden crust—perfect for spring celebrations and early summer gatherings.Be sure to allow a few hours for the pie crust dough to chill as you make it; I like to make it a day ahead to ease day-of prep.
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What you need
Instructions
Crust 1 Make the pie crust dough following the instructions in my recipe for gluten-free pie crust, including the turns. Divide the dough into one-third and two-third portions; the larger piece will make the bottom crust and the smaller piece will make the upper crust cut-outs or lattice. 2 Make a bottom crust with the larger round of pie dough as directed, and chill until firm, 30 minutes, or wrap and chill up to 1 day. 17 To make the top crust cut-outs, on a surface dusted lightly with oat flour, roll out the smaller round of dough to a 9-inch round about 1⁄4-inch thick. Use a fluted biscuit cutter or small glass to cut 1 ½- and/or 2-inch rounds close together. Stack the rounds on a plate and chill until firm, 20 minutes. Optionally, press the dough scraps together, wrap and chill until firm, and repeat the rolling/cutting process once more. Prepare things 4 Position a rack in the lower third of the oven and preheat to 425ºF (220ºC). Line a rimmed baking sheet with parchment paper for easy cleanup. Filling 6 To make the filling, place the prepared strawberries and rhubarb in a large bowl. Add the lemon zest and juice, sugar, cornstarch, and salt. 7 Use a flexible silicone spatula to stir gently to combine, and let sit for a few minutes to draw out the juices a bit. 8 Spoon the fruit and juices into the chilled crust, smoothing it flat. Place the chilled dough rounds over the top of the fruit, overlapping them slightly and leaving lots of windows for the steam to escape. To finish, brush the rounds with the cream or milk and sprinkle with the coarse sugar. Bake 10 Place the pie on the lined baking sheet and place in the oven. Bake at 425ºF (220ºC) for 15 minutes, then decrease the oven temperature to 375ºF (190ºC) and continue baking until the crust is golden and the fruit is bubbling furiously, 35–50 more minutes. 11 Let the pie cool completely to set the fruit, at least 2 hours and up to 1 day, then cut into wedges and serve at room temperature. 12 The pie is best shortly after baking and will keep at room temperature for up to 1 day, or refrigerated for up to 3 days.View original recipe