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How to Make Old-Fashioned Strawberry Rhubarb Pie

This classic ruby-hued Old-Fashioned Strawberry Rhubarb Pie is the perfect taste combination of equal parts tart and sweet. The mouthwatering filling is made without tapioca and packed with juicy strawberries and tart rhubarb, all baked in a buttery, flakey, gluten-free homemade pie crust. Easy to make, it’s a super tasty springtime or early summer dessert indulgence and so good with a scoop of vanilla ice cream!

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The Best Gluten-Free from Scratch Strawberry Rhubarb Pie

Make this Ultimate Old-fashioned Indulgence in A Buttery, Flakey, (Gluten-Free) Homemade Pie Crust

There’s just something about Springtime and fresh strawberries and rhubarb that inspires the pie baker in me. This recipe for Old-Fashioned Strawberry Rhubarb Pie is a classic. Its perfect tart and sweet taste reels me back to flavorful springtime and summer good times, porch swings, and sharing with family and friends. I guess I’m forever the romantic. I do love this pie!

👩‍🍳 Make this pie with our Best Buttery, Flaky, Gluten-Free Pie Crust recipe using one of our favorite all-purpose gluten-free flour blends. 👩‍🍳

ABOUT THIS RECIPE (per serving)

Gluten FreeNut FreeVegetarianSoy FreePescetarian
Servings:  8 Slices
AVG. Maker RATING: 
Write a Recipe Review
Prep Time :1 hour 30 minutes
Cook Time :50 minutes
Cooling Time :3 hours
Total Time :5 hours 20 minutes
Course : Dessert
Cuisine : American
Diet : Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 240
Fat 10
Carbohydrates 37
Protein 2

A fruit and vegetable match made in heaven ...

If you love strawberries and rhubarb, this seasonal fruit and vegetable combination is terrific in this old-fashioned pie worth resurrecting. By making it gluten-free, it also updates the classic springtime and early summer pie to meet gluten-free dietary requirements so everyone can enjoy a slice of the pie (so to speak).

So, whether you’re new to gluten-free pie baking or a seasoned pro, I think you’ll find that this old-fashioned strawberry rhubarb pie classic—now made gluten-free—is guaranteed (if you’re anything like me) to infatuate the pie baker in you, too, with fresh strawberries and rhubarb straight from the garden or market stand.

Indeed, it’s become one of my favorite pies and ways to use fresh strawberries, and when rhubarb season is finally here, the combination begs for pulling out all the stops to find excuses to serve it.

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Please let me know if you have questions or if you tweak the recipe in the comments below. I’d love to hear!

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🤩Hey, This looks delicious! 😋Such a simple, flavorful gluten-free dish. 🍴Definitely will be adding this recipe to my meal rotation! 🥣🌟 #glutenfree #recipe #CookingGfreeDeliciously

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💭 Before we go...

This recipe is so much easier than it looks!

From start to finish, this yummy, classic, Old-Fashioned Strawberry Rhubarb Pie will attract you with the first hint of its sweet aroma as it bakes. It will lure you (and anyone lucky to be within smelling distance) with drool-worthy fruity-fragranced caramelized sugary smells. The strawberry and rhubarb intermingle, making the filling deliciously luscious as it bubbles and peeks up through the buttery crust, baking to a beautiful golden-brown top with rosy-hued eye appeal.

Equal parts tart and sweet, it’s the perfect tasty pie dessert to share. I encourage you to enjoy this indulgence while sitting among family and friends on the porch in the cool breezes of early summer. 

And, like strawberries and rhubarb (as if they were made for each other), I recommend serving a generous pie slice with a dollop of ice cream or real whipped cream topping.

Serving it this way – it’s sweet, tart, juicy, cool, creamy, and well … perfect in every way!

Thanks for stopping by. Have a happy time baking!

XXO,

– Kymberley

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Old-Fashioned (Gluten-Free) Strawberry Rhubarb Pie

This classic ruby-hued Old-Fashioned Strawberry Rhubarb Pie is the perfect taste combination of equal parts tart and sweet. The mouthwatering filling is made without tapioca and packed with juicy strawberries and tart rhubarb, all baked in a buttery, flakey, gluten-free homemade pie crust. Easy to make, it’s a super tasty springtime or early summer dessert indulgence and so good with a scoop of vanilla ice cream!
Kymberley @GfreeDeliciously
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Tried this recipe? Please leave a comment and/or ★ rating!
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 1 hour 30 minutes
Cook Time 50 minutes
Cooling Time 3 hours
Total Time 5 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 Slices
Calories 240 kcal

EQUIPMENT

  • Rolling Pin
  • 9-inch Glass Pie Plate
  • Pastry Lattice Roller Cutter (Pastry Wheel or Pizza Cutter)
  • Baking sheet (or Pizza Pan)
  • Pie Crust Shield (or Aluminum Foil)
  • Large mixing bowl
  • Utensils (Cooks Knife, Measuring Cups and Spoons, Pastry Bruch, Rubber Spatula or Large Spoon)

INGREDIENTS
  

  • 1 Homemade Pie Crust my recipe makes two crusts; one for the bottom and one for the top
  • 3 cups sliced Rhubarb 1/2 inch pieces
  • 2 - ½ cups chopped Strawberries
  • cup packed Light Brown Sugar
  • cup Granulated Sugar
  • ¼ cup Instant Modified Food Starch may substitute gluten-free cornstarch
  • ¼ teaspoon Salt
  • 1 tablespoon Orange Juice
  • ½ teaspoon pure Vanilla Extract
  • 2 tablespoons unsalted Butter cut into small pieces
  • 1 tablespoon Milk
  • coarse Sugar for garnish optional
Makes: 9inch round
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INSTRUCTIONS
 

For the crust

  • Lightly grease a 9” glass pie plate with butter, shortening, or homemade pan release. Prepare my pie crust recipe in steps 2 through 5.
  • Preheat oven to 400°F (204°C).

Make the filling

  • Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract in a large bowl. Set filling aside as the oven preheats.
    3 cups sliced Rhubarb, 2 - 1/2 cups chopped Strawberries, 1/3 cup packed Light Brown Sugar, 1/3 cup Granulated Sugar, 1/4 cup Instant Modified Food Starch, 1/4 teaspoon Salt, 1 tablespoon Orange Juice, 1/2 teaspoon pure Vanilla Extract, 2 tablespoons unsalted Butter

To assemble the pie

  • Allow the chilled pie dough to rest at room temperature for 10 to 15 minutes. Divide the dough in half and shape each half into a disc. Place one of the discs onto a sheet of plastic wrap (cover the other one with plastic wrap so it doesn’t dry out and keep it in the refrigerator until needed). Put another sheet of plastic wrap over the top of the first disc (step 8 in the crust instructions) and begin rolling from the center into a circular shape until the dough is about 1/8-inch thick and you have a circle about 12 inches in diameter.
    1 Homemade Pie Crust
  • Remove the plastic wrap from the top and carefully invert the crust into the prepared pie plate. Then, remove the bottom plastic wrap piece. Press the pie dough lightly into the bottom and sides, then trim the extra dough hanging from the edges. Spoon the filling into the crust, leaving all the excess liquid in the bowl (you don’t want that liquid in the filling—it will make the pie too juicy, so discard it). Dot the pieces of butter on top of the filling.

The lattice top

  • Remove the saved disc of chilled pie dough from the refrigerator. Roll between two sheets of plastic wrap (as above) until the dough is about 1/8-inch thick and you have a circle about 12 inches in diameter. Remove the plastic wrap from the top. Use a lattice roller cutter, running it over the pie dough to cuts slits in the dough. Carefully invert and center the top crust over the prepared pie plate, then remove the plastic wrap piece, enabling you to pull slightly on the dough as you arrange it over the pie to make an easy lattice pie crust. [1]
  • Once the lattice is on top, press the outer edges of the top into the bottom pie crust to seal the two together. Use a small knife to trim off excess dough. Crimp the crust edges with a fork if desired. [2]
  • Lightly brush the top of the pie crust with the milk to help it brown. Sprinkle the top with a bit of coarse sugar for a professional finish.
    1 tablespoon Milk, coarse Sugar for garnish

Bake

  • Place the unbaked pie onto a large pizza pan or baking sheet (to catch any messy, juicy boilovers) and bake for 20 minutes at 400°F (204°C). With the pie still in the oven, reduce the temperature to 350°F (177°C) and continue baking for 30-35 minutes until the color of the crust is nicely golden-brown. You will also notice that the filling will bubble up slightly through the lattice or slits in the crust for venting the pie. [3]

Serving and storage

  • Allow the pie to cool at room temperature for three hours before serving. Cooling allows the filling to thicken. Cover leftovers tightly and store in the refrigerator for up to five days.
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YOUR OWN NOTES

KITCHEN NOTES

Footnotes:
[1] Alternatively, use a pastry wheel, sharp knife, or pizza cutter to cut strips 1/2 – 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave the top.
[2] If making a lattice top seems too fussy, cover the filling with the 12-inch pie dough circle after it’s rolled out. Cut slits in the top to form steam vents. Trim and crimp the edges. Alternatively, adding a crumble or streusel topping would also be great.
[3] After the first 20 minutes of baking time, if the top crust looks like it’s becoming too browned, place a pie crust shield (or aluminum foil) over the top or around the pie edges to prevent them from browning too quickly.
Easy crumble topping:
Combine 1/2 cup brown sugar and 1/2 cup gluten-free all-purpose flour in a small bowl. Using a fork, cut 2-3 tablespoons of cold diced butter into the flour mixture until crumbly. Sprinkle evenly across the top of your pie before baking.
Make Ahead & Freezing Instructions:
This a great pie to make one day in advance since it is so juicy – the filling will have time to set overnight. The pie crust dough can also be prepared beforehand and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. The prepared filling can also be frozen for up to 3 months and thawed overnight in the fridge before use.

Nutrition

Calories: 240kcalCarbohydrates: 37gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 8mgSodium: 181mgPotassium: 204mgFiber: 2gSugar: 19gVitamin A: 144IUVitamin C: 15mgVitamin D: 0.1µgCalcium: 58mgIron: 1mg
Keyword gluten-free pie crust, pie, pie crust, rhubarb, strawberries

Recipe Card powered by WP Recipe Maker 

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2024 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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A mix of tender fish with shrimp bathed in a savory white sauce with leeks and peas then baked beneath a blanket of creamy mashed potatoes. Fish pie is the culinary equivalent of a warm “blankie” to cuddle and warm your tummy despite the lacking pastry crust. It’s easy to make ahead and perfect for cooler days during the Lenten season. So, who could fail to court flakey cod, fall head over heels over haddock, or satiate on salmon and shrimps when wrapped in a succulent velvety sauce underneath a crowd-pleasing crust of golden mashed potato?

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
  •  

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Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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