Gluten-Free Strawberry Rhubarb Pie
Sweet strawberries paired with tart rhubarb and wrapped in a perfect, flaky, gluten-free pie crust!
Ingredients
- 2 gluten-free pie crusts use my easy recipe for perfect gluten-free pie crusts
- 1 cup sugar
- ⅓ cup Gluten-Free Flour plus extra for dusting (I use King Arthur Gluten-Free Measure for Measure Flour)
- 1 teaspoon orange zest
- 2 heaping cups sliced fresh strawberries approximately 1 lb
- 2 heaping cups ½ inch pieces of fresh rhubarb approximately 4-5 medium stalks
- 2 tablespoons butter cubed
Instructions
Parbake Bottom Crust
- Preheat oven to 450℉.
- On parchment paper with a light dusting of flour, roll out the bottom pie crust. Return rolled-out dough to the fridge while the oven preheats.
- Once preheated, flip the crust into pie pan and remove parchment paper. Gently push crust into the bottom edges of the pie pan to fill completely. Removed excess crust from the edges of the pan. Dock the bottom of the crust with a fork.
- Place a pie shield over the edges of the pie. Place the pie pan on a metal baking sheet and bake at 450℉ for 10 min in lower third of oven. When finished baking, lower oven temperature to 425℉.
Prepare Pie
- Roll out top pie crust on parchment paper to 1-2" larger than pie pan. Chill it in the fridge while preparing filling.
- In a small bowl, mix sugar, flour, and orange zest. Set aside.
- In a medium bowl, mix sliced strawberries and rhubarb pieces.
- Place half of the strawberry-rhubarb mixture in the parbaked pie crust. Top with half of the sugar mixture. Add remaining strawberry-rhubarb mixture and top with remaining sugar mixture. Dot with butter.
- Cover with top crust. Use a small knife to cut slits in crust to vent. Pinch the edges, and press your pinky or thumb at an angle all around the edge for an easy decorative edge.
- Cover edges of crust with a pie shield and bake at 425℉ in lower third of oven for 40-50 minutes until the juice is bubbling and the crust is beautifully browned. Remove pie shield during last 15 minutes of baking. Cool for one hour before serving.
Nutrition
Calories: 385kcalCarbohydrates: 57gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 8mgSodium: 229mgPotassium: 193mgFiber: 3gSugar: 27gVitamin A: 124IUVitamin C: 24mgCalcium: 46mgIron: 2mg
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