Gluten-Free Strawberry Rhubarb Pie

Gluten-Free Strawberry Rhubarb Pie Image Image by: Gluten-Free Strawberry Rhubarb Pie Image Author: Canadian Living

Pies aren't usually among the gluten-free goodies in grocery stores. This all-purpose crust solves that problem. The pastry is delicate, so roll it out between sheets of parchment paper to keep it from crumbling. That will also make transferring it to the pie plate a cinch. Dust the paper lightly with tapioca flour between rolls if you find the pastry is sticking to it.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2013


  • 2/3 cups brown rice flour
  • 2/3 cups white rice flour
  • 1/2 cup sweet rice flour
  • 1/2 cup tapioca starch
  • 1 tablespoon granulated sugar
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1 cup cold butter cubed
  • 1/4 cup ice water (approx)
  • 1 tablespoon vinegar
  • 1 egg yolk
  • 1 tablespoon coarse sugar
  • 4 cups chopped rhubarb (1-inch/2.5 cm pieces)
  • 2 cups quartered hulled strawberries
  • 1 cup granulated sugar
  • 1/2 cup tapioca starch
  • 1 teaspoon vanilla
  • pinch ground ginger
  • 2 tablespoons butter cubed


In large bowl, whisk together brown, white and sweet rice flours, tapioca starch, granulated sugar, xanthan gum and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.

Stir ice water with vinegar; drizzle over flour mixture, tossing with fork until ragged dough forms and adding up to 2 tbsp more ice water if necessary. Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make- ahead: Refrigerate for up to 24 hours.)

Between 2 pieces of parchment paper, roll out 1 disc, pressing edges together if cracks form, into 12-inch (30 cm) circle. Peel off top paper; replace over pastry. Gently turn over; peel off top paper. Transfer, pastry side down, to 9-inch (23 cm) pie plate; peel off paper. Fit pastry into plate, trimming, if necessary, to leave 3/4-inch (2 cm) overhang.

Filling: In large bowl, toss together rhubarb, strawberries, sugar, tapioca starch, vanilla and ginger. Scrape into pastry shell; dot with butter.

Between 2 pieces of parchment paper, roll out remaining pastry disc into 9-inch (23 cm) circle. Peel off top paper; replace over pastry. Gently turn over; peel off top paper.

Whisk egg yolk with 2 tsp water; brush some over rim of pastry shell. Place pastry circle over filling; peel off paper. Trim, if necessary, to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom rim; crimp with fork. Brush top with remaining egg mixture; sprinkle with coarse sugar. Cut steam vents in top.

Bake on bottom rack in 425F (220C) oven for 10 minutes. Reduce heat to 350F (180C); bake until bubbly and bottom is golden, about 1 hour. Let cool in pan on rack.

Test Kitchen tip: Using frozen rhubarb
if you don't have fresh rhubarb on hand, frozen works fine. measure it while still frozen and place in a sieve over a bowl. let stand until defrosted, then discard the liquid before adding to recipe.

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 274 mg
  • Sugars 30 g
  • Protein 4 g
  • Calories 577.0
  • Total fat 28 g
  • Potassium 291 mg
  • Cholesterol 94 mg
  • Saturated fat 17 g
  • Total carbohydrate 79 g


  • Iron 6.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 37.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Gluten-Free Strawberry Rhubarb Pie