Mike’s Favorite Strawberry Rhubarb Pie / Gluten-Free and dairy-free
It’s time to share Mike’s favorite strawberry rhubarb pie recipe. This pie is super delicious! The crust is crispy, and the filling is sweet and tart. Yum!
Rhubarb is not always available by us, so any time Mike goes to the grocery store and finds it, he comes home with all the ingredients to make this strawberry rhubarb pie, and then I start baking! It’s exciting because we only get to make it when we find the rhubarb, once or twice a year.
Over the years, we have made some changes to our diet, so I have made adaptations to our favorite recipes. Below you will find the options to make a gluten-free pie crust with dairy-free options. If you decide to use regular flour, I would recommend you use less liquid and/or add a tablespoon at a time until you get a soft playdough consistency. I find that gluten-free flours tend to soak up more liquid. Also, you can use regular butter and milk if you find that they work in your diet.
Finally, I highly recommend you serve the pie warm and next to small scoop of vanilla ice cream. It’s so good, you can thank me later. Hehe.
Mike's Favorite Strawberry Rhubarb Pie / Gluten-Free and Dairy-Free Options
Equipment
- Food processor
- Measuring cups and spoons
- 9-inch pie plate
Ingredients
For the crust
- 3 cups gluten-free flour sifted
- 1 tsp kosher salt
- 2 sticks dairy-free butter cold and cubed / I use Miyoko's
- 6-10 Tbsp almond milk add 6 and then add 1 Tbsp at a time, if needed.
Pie Filling
- 3 cups fresh strawberries washed and cubed
- 3 cups rhubarb Approx. four sticks. / washed, cubed, and leaves removed
- 1 1/2 cup sugar
- 1/4 cup arrowroot starch or cornstarch
- 1 Tbsp fresh lemon juice
- 1 tsp ground cinnamon
Egg wash
- 1 egg
- 1 Tbsp water
Instructions
- Preheat the oven to 375 F.
Make pie crust
- Pulse flour and salt in the food processor.
- Then, add the cubes of butter little by little until they are integrated into the flour.
- Finally, add the milk. You want to reach a playdough consistency that is not too crumbly but not wet and sticky. Divide the dough into two disks and cover with plastic wrap. Place them in the refrigerator until you are ready to use them.
Make filling
- Place the diced strawberries and rhubarb in a large mixing bowl. Add sugar, arrowroot starch, lemon juice, and cinnamon. Mix and set aside.
Assemble
- Remove the pie crust from the fridge. Place one disk of the dough between two pieces of parchment paper and use a roller to smooth it out. If the dough is too hard, roll it around with your hands to soften it. Place it inside a 9-inch pie plate. Place the prepared pie plate into the oven for 5 minutes to harden a bit, then let it cool for 5 minutes before filling.
- Add the filling to the pie plate.
- Smooth out the second dough disk and place it over the pie plate. Pinch and seal the edges of the pie with your thumbs of a fork. Use a small knife to make vent holes for the pie.
- Then, use any extra pie crust to decorate the edges of the pie.
- Finally, mix the egg and water. With a silicone brush, apply the egg wash to the top of the pie.
- Bake in the oven for 40 minutes or until the crust is golden.
- Remove from the oven and serve with a side of vanilla ice cream.
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