
The Best Gluten-Free from Scratch Strawberry Rhubarb Pie
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)
Nutrition Facts
Old-Fashioned (Gluten-Free) Strawberry Rhubarb Pie
Amount Per Serving
Calories 240
Calories from Fat 90
% Daily Value*
Fat 10g15%Saturated Fat 4g25%Trans Fat 0.1gPolyunsaturated Fat 1gMonounsaturated Fat 4gCholesterol 8mg3%Sodium 181mg8%Potassium 204mg6%Carbohydrates 37g12%Fiber 2g8%Sugar 19g21%Protein 2g4%
Vitamin A 144IU3%Vitamin C 15mg18%Vitamin D 0.1µg1%Calcium 58mg6%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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.
If you’re short on time and have rhubarb to spare, be sure to check out my post for “Old-Fashioned Rhubarb Dream Bars.” It’s another delicious recipe for enjoying the tastes of the season!
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Please let me know in the comments below if you have questions or if you tweak the recipe. I’d love to hear from you!

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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!
P.S. If you create a delicious twist on this recipe, or if you have a question or comment, please let me know. I’d love to hear!
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Old-Fashioned (Gluten-Free) Strawberry Rhubarb Pie
@ GfreeDeliciously
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
- 1 Cutting Board
- 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
- ⅓ cup packed Light Brown Sugar
- ⅓ 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
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.
YOUR OWN NOTES
KITCHEN NOTES

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