Strawberry Rhubarb Pie -The perfect summer pie! Nothing beats the tart yet sweet bite of fresh-from-the-oven strawberry rhubarb pie!! Refined sugar free!
Strawberry Rhubarb Filling:
- 3 cups rhubarb, cut into 1/2 inch pieces
- 3 cups strawberries, sliced
- 1/2 cup + 2 tablespoons Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 1 tablespoons fresh lemon juice
- 1 teaspoon ground nutmeg
- 1/4 cup honey
- 1 cup Bob’s Red Mill Coconut Sugar
- Approx. 1 tablespoon dairy-free butter
- (Optional) 1 egg (for egg wash)
Crumble Topping (See Notes for other topping options):
- 1/2 cup Bob’s Red Mill Gluten-Free Certified Oats
- 1/4 cup Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 1/3 cup Bob’s Red Mill Coconut Sugar
- 1 Teaspoon Nutmeg (or cinnamon)
- 1/4 cup dairy-free butter, melted
Pie Crust (click here for non-gluten-free pie crust option):
- 1 cup Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 1 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon Bob’s Red Mill Xantham Gum
- 1/2 cup Califia Farms Plant Butter
- 1/4 cup egg whites
- 1/2 Tablespoon unsweetened almondmilk
Strawberry Rhubarb Filling:
- Combine: Combine rhubarb, strawberries, flour, lemon juice, nutmeg, honey and coconut sugar and medium mixing bowl. Stir to combine and set aside.
- Add oats, flour, coconut sugar and nutmeg to small bowl. Stir to combine.
- Pour melted butter over top and stir to combine.
- Add additional melted butter, as needed. Set aside.
- Combine: Add flour, salt, baking powder and xantham gum to medium mixing bowl. Stir to combine.
- Cut: Add butter and cut into the flour mixture with a fork.
- Combine: Add egg whites and almond milk to small bowl. Whisk for 30 seconds.
- Pour: Slowly pour egg white mixture into flour mixture, mixing as you go.
- Mix: Fully mix together. Mixture will be sticky and wet, but use your hands to form it into a ball and it should calm down. If dough still seems extra wet, add additional flour 1 tablespoon at a time.
- Roll Out: Place a ball in between two sheets of wax paper and roll out to desired size. For pie crust roll out until dough is approximately 1/4 inch thick.
- Peel: Peel off the top layer of wax paper and then carefully flip over onto your pie plate making sure the pie plate is centered. Peel of the remaining wax paper.
- Form to Pan: Gently help the dough fall down, pressing as needed, to mold the dough into the pie plate. Crimp the rim with your fingers so the edges are all even.
- Preheat oven to 425.
- Pour strawberry rhubarb mixture into pie pan. Spread so it is fairly even.
- Place dots of dairy-free butter all over to the top.
- Pour Crumble mixture evenly over top.
- Cover pie edges with strips of aluminum foil and bake for 40 minutes.
- Remove foil and bake for an additional 15 minutes.
- Remove and let pie cool before serving.
- Non Gluten-Free Version: if you are not gluten-free just use THIS pie crust recipe and then make the same strawberry rhubarb filling but you can use all-purpose flour in the filling as well instead of GF.
- Lattice Topping: If you are up for it, feel free to create a lattice topping as shown in the pictures!
- Second Batch of Dough:Simply make another batch of the Gluten-Free Pie Crust, per the instructions above, and roll it out the same way.
- Cut Strips: Then, use a pizza cutter and cut equally wide strips into the dough.
- Lift of Strips Carefully: Very carefully, lift up the strips (some will break and you will have to piece them together – the joys of gluten-free baking!) and place them on top of your pie in a crisscross fashion.
- Do not try and go underneath previous strips: You will NOT be able to do a traditional lattice topping where you lift up some strips – simply continue laying each strip over top the previous. Again, some will break and you will have to be patient, but it can be done!
- Flour Substitutions: This recipe involved A LOT of testing and only the Bob’s Red Mill 1-to-1 Gluten Free Baking Flour was used! I can’t speak to whether other flours would work.
- Serving Suggestions: Serve with dairy-free vanilla ice cream or almond whipped cream!
- Frozen Rhubarb: Yes, you can use frozen rhubarb if that is all you can find!
- Peeling the Rhubarb: No, you do not need to peel the rhubarb before you cut it up for pie – but you can if you want to!
Keywords: strawberry rhubarb pie