Tested till perfect Gluten-Free Strawberry Rhubarb Pie
Gluten-Free Strawberry Rhubarb Pie
Photography by Joe Kim/TC Media

Gluten-Free Strawberry Rhubarb Pie

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.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: May 2013

Recipe4 out of 5 based on 35 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30
  • Total time 2 hours 15 minutes
  • Portion size 8 servings


  • 2/3 cup 2/3cupbrown rice flourbrown rice flour
  • 2/3 cup 2/3cupwhite rice flourwhite rice flour
  • 1/2 cup 1/2cupsweet rice flour
  • 1/2 cup 1/2cuptapioca starch
  • 1 tbsp 1tbspgranulated sugar
  • 1 tsp 1tspxanthan gum
  • 1/4 tsp 1/4tspsalt
  • 1 cup 1cupcold butter, cubed
  • 1/4 cup 1/4cupIce water, (approx)
  • 1 tbsp 1tbspvinegar
  • 1 1egg yolkegg yolks
  • 1 tbsp 1tbspcoarse sugar


  • 4 cups 4cupschopped rhubarb, (1-inch/2.5 cm pieces)
  • 2 cups 2cupsquartered hulled strawberrystrawberries
  • 1 cup 1cupgranulated sugar
  • 1/2 cup 1/2cuptapioca starch
  • 1 tsp 1tspvanilla
  • Pinch Pinchground ginger
  • 2 tbsp 2tbspbutter, cubed
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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 Information per serving: about

cal 577 pro 4g total fat 28g sat. fat 17g
carb 79g dietary fibre 4g sugar 30g chol 94mg
sodium 274mg potassium 291mg % RDI 0 calcium 7
iron 6 vit a 24 vit C 37 folate 7
This recipe is featured on Your seasonal food guide: Rhubarb and Pie 101: How to make a pie, mastering pie crust and best pie recipes
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