Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

Gluten-Free, Dairy-Free Strawberry-Rhubarb Pie

Gluten-Free, Dairy-Free Strawberry-Rhubarb Pie

I have to admit, I cook and bake so much for my kids, that my husband often gets left behind. So, this year for Father’s Day, I focused on Stephen and his love for our children—and for strawberry-rhubarb pie.

Unlike so many of my baking colleagues, I was never a die-hard rhubarb fan—until now. I realize that the reason was simple: All of the strawberry-rhubarb pies, tarts and crumbles I had ever eaten were so cloyingly sweet that I never even knew there was rhubarb was in it—until now. From what I can see, the pie was well loved by all.



This post is also part of the Pie Party 2012, an annual tradition that began with my friends Shauna and Justin. To see everyone’s beautiful pies (gluten-free and grain-free and gluten-full), check out the Facebook page.

Gluten-Free, Dairy-Free Strawberry-Rhubarb Pie

Yield: One pie

Serving Size: 9-inch


For the filling:

2 pounds strawberries, quartered

1 pound rhubarb, cut ½ inch thick

1 cup sugar, plus more for sprinkling

¼ cup cornstarch

1/8 teaspoon salt

For the crust:

2½ cups Silvana’s Kitchen Gluten-Free All-Purpose Flour, plus more for dusting

2 tablespoons sugar

½ teaspoon salt

2 sticks frozen buttery sticks or unsalted butter, cut into small pieces

1 egg, lightly beaten, plus 1 egg beaten with 1 tablespoon water, for egg wash

¼ to ½ cup ice water


  1. Make the crust: Preheat the oven to 375°. In a food processor, combine the flour blend, sugar, salt and buttery sticks; pulse until coarse crumbs form. Add the beaten egg and ¼ cup ice water ; pulse until the dough almost forms a ball. (Add the remaining ¼ cup ice water, if needed.) Remove the dough, gather it into a ball and divide into 2 pieces, one slightly larger than the other. Flatten into disks, wrap in plastic wrap and freeze until firm, about 15 minutes.
  2. Meanwhile, make the filling: In a large bowl, toss together the strawberries, rhubarb, sugar, cornstarch and salt.
  3. Roll out the larger dough into a 13-inch round, about 1/8 inch thick; place on a 9-inch pie pan. Brush the dough rim with water and top with the filling. Roll out the smaller dough into a 12-inch round and place over the filling; press the edges together and use a fork to crimp and seal. Lightly brush the top with the egg wash and sprinkle generously with sugar. Using a knife, make a few slits on top. Place on a baking sheet and bake until golden brown, about 1½ hours, covering the edge of the pie with foil, if needed. Let cool before serving.

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