Fresh Strawberry Rhubarb Pie in a Tender Gluten-Free Crust

This gluten-free strawberry rhubarb pie is bright, jammy, and sliceable with a flaky, golden crust—perfect for spring celebrations and early summer gatherings.

Is there anything that says "spring" more sweetly than strawberry rhubarb pie? For this version, I pair juicy strawberries and tangy rhubarb with lemon, sugar, and cornstarch for a bright, not-too-sweet filling that’s jammy yet sliceable, letting rhubarb’s floral flavor shine.

Adapted from the pie on the cover of my award-winning cookbook Alternative Baker, it’s a recipe I tested countless times—and still love. Whether you're baking for Mother's Day, a spring picnic, or just craving something cozy and seasonal, this pie bridges spring and summer beautifully.

A Fuss-Free Gluten-Free Crust

I tuck the luscious filling into a golden crust made with sweet rice, oat, and millet flours, plus flaxseed for structure—no xanthan gum needed! Lemon juice keeps it tender and helps prevent shrinking, and a few simple folds make the dough easy to handle and shape.

Instead of a tricky lattice, I top the pie with cut-out rounds, like in my gluten-free sweet cherry pie. Baked on the lowest oven rack to avoid a soggy bottom, I start the oven hot, then reduce the heat to bake the fruit through evenly.

The result is crisp, jammy, and perfect with homemade vanilla ice cream or quick whipped creme fraiche on a warm afternoon.

Pie-Making Magic

This recipe makes one 9-inch pie, serving 8-10 people. I like making the crust dough a day ahead; this gives the flours a chance to absorb moisture, leading to a flakier, more tender result. Be sure to leave yourself a few hours

Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

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Fresh Strawberry Rhubarb Pie in a Tender Gluten-Free Crust

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This gluten-free strawberry rhubarb pie is bright, jammy, and sliceable with a flaky, golden crust—perfect for spring celebrations and early summer gatherings.

Be sure to allow a few hours for the pie crust dough to chill as you make it; I like to make it a day ahead to ease day-of prep.

Alanna Taylor-Tobin

Prep Time: 45 minutes minutes

Cook Time: 50 minutes minutes

Total: 1 hour hour 35 minutes minutes

Servings: 8 servings

Ingredients

Gluten-Free Pie Crust

• ¾ cup (180 ml) ice water
• 1 tablespoon lemon juice
• ¾ cup (110 g) sweet rice flour (such as Mochiko)
• ½ cup (55 g) GF oat flour
• ¼ cup plus 2 tablespoons (50 g) millet flour
• ¼ cup plus 2 tablespoons (45 g) cornstarch
• 3 tablespoons (25 g) tapioca flour
• 4 tablespoons (25 g) flaxseed meal (or ground white chia seed)
• 1 ½ tablespoons (20 g) organic granulated sugar
• ¾ teaspoons fine sea salt
• 12 tbsp (170 g) cold, unsalted butter (preferably European style), sliced 1/4-inch (6-mm) thick

Filling

• 3 ½ cups (460 g) hulled and quartered strawberries (fresh or frozen)
• 3 cups (350 g) rhubarb trimmed and sliced 1/2-inch (1.3-cm) thick (fresh or frozen)
• Finely grated zest from 1 medium-sized lemon
• 1 tablespoon (15 ml) lemon juice
• ¾ cup (150 g) organic granulated sugar
• ¼ cup + ½ tablespoon (35 g) cornstarch
• ⅛ tsp fine sea salt

For Finishing

• 1 tablespoon (15 ml) milk or cream
• 1 tablespoon (15 g) granulated sugar

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Instructions

Crust

• Make the pie crust dough following the instructions in my recipe for gluten-free pie crust, including the turns. Divide the dough into one-third and two-third portions; the larger piece will make the bottom crust and the smaller piece will make the upper crust cut-outs or lattice.
• Make a bottom crust with the larger round of pie dough as directed, and chill until firm, 30 minutes, or wrap and chill up to 1 day.
• To make the top crust cut-outs, on a surface dusted lightly with oat flour, roll out the smaller round of dough to a 9-inch round about 1⁄4-inch thick. Use a fluted biscuit cutter or small glass to cut 1 ½- and/or 2-inch rounds close together. Stack the rounds on a plate and chill until firm, 20 minutes. Optionally, press the dough scraps together, wrap and chill until firm, and repeat the rolling/cutting process once more.

Prepare things

• Position a rack in the lower third of the oven and preheat to 425ºF (220ºC). Line a rimmed baking sheet with parchment paper for easy cleanup.

Filling

• To make the filling, place the prepared strawberries and rhubarb in a large bowl. Add the lemon zest and juice, sugar, cornstarch, and salt.
• Use a flexible silicone spatula to stir gently to combine, and let sit for a few minutes to draw out the juices a bit.
• Spoon the fruit and juices into the chilled crust, smoothing it flat. Place the chilled dough rounds over the top of the fruit, overlapping them slightly and leaving lots of windows for the steam to escape. To finish, brush the rounds with the cream or milk and sprinkle with the coarse sugar.

Bake

• Place the pie on the lined baking sheet and place in the oven. Bake at 425ºF (220ºC) for 15 minutes, then decrease the oven temperature to 375ºF (190ºC) and continue baking until the crust is golden and the fruit is bubbling furiously, 35–50 more minutes.
• Let the pie cool completely to set the fruit, at least 2 hours and up to 1 day, then cut into wedges and serve at room temperature.
• The pie is best shortly after baking and will keep at room temperature for up to 1 day, or refrigerated for up to 3 days.

Notes

This crust recipe is 1 1/2 times my original gluten-free oat flour pie crust. This gives you just the right amount of dough for a cut-out top and generous base. 

Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!