After college, I worked at an old soda fountain restaurant to save some dough for my big move to Chicago. One of my favorite things about this restaurant was the strawberry rhubarb pie. Sweet and citrus-y and such a treat. I’ve always wanted to make a healthier version of this tasty memory, and this past weekend my local co-op had some beautiful rhubarb stalks that said to me “the time is NOW.” So, in my cart they landed, and now after some experimenting this weekend, I can share my recipe for Gluten-Free Dairy-Free Strawberry Rhubarb Pie.
I made a rustic, oat-y pie crust for this one, but please know that if you’re pressed for time, or you not totally confident making a pie crust quite yet, go ahead and use store-bought pie crusts—you’ll need two. Remember to look for gluten-free if you have a sensitivity and simply keep an eye on the pie as it bakes if you use a store-bought crust—you may have to shave off about 10-15 minutes from the baking time. The times below are for my homemade crust. The filling is delish, so feel confident if you skip the oat crust. Enjoy.
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9″ glass pie baking dish
2 large glass bowls
Unbleached parchment paper
Rolling pin (or kitchen hack it with a large, smooth, sturdy glass)
Tiny cookie cutter (any shape will do—stars, hearts, circles, letters)
Try to buy everything organic. Here’s why.
Gluten-Free Oat Crust (makes 2 crusts)
3 cups oat flour
1/2 cup brown rice flour
3 tbsp arrowroot flour
1 1/2 tsp sea salt
6 tbsp solid coconut oil, chilled a bit
1/4 cup Sucanat
1/2 cup cold water
Note: If you want to try a different crust, check out my other pie crust recipes.
3 cups strawberries, chopped
3 cups of rhubarb, chopped
1/4 cup + 2 tbsp sucanat
1/3 cup raw, wild-harvested honey
1 1/2 tsp fresh lemon juice
1/2 tsp fresh lemon zest
1/2 tsp vanilla extract
1/4 tsp fine-ground sea salt
1/4 cup arrowroot flour/starch
1 tbsp unrefined, virgin coconut oil
Let’s get started.
1. Preheat oven to 325°F.
2. Wash and chop your strawberries and rhubarb and set aside.
3. If you want to make your own crust (remember, if this intimidates you or you don’t have the time, go ahead and use two store-bought crusts instead), sift together all crust ingredients, minus the oil and water, in a large bowl.
With a fork, cut coconut oil into the dry ingredients until crumbly.
Fold in 1 tbsp of water at a time until a dough forms—get in there and knead with your hands!
Form a ball, cut in half and shape these halves into balls.
4. Lightly grease the pie dish with a tiny dollop of coconut oil and set aside.
5. Now, there are two ways that you can “roll out” the bottom crust.
One: you can use your hands (instead of a rolling pin) to uniformly press 1/2 of the dough into the pie pan, and up the sides. I use this method often, it’s more rustic.
Two: you can lay out a large piece of parchment paper on the counter top. Place 1/2 the dough on top of it. Lay one piece of parchment on top of dough and using your rolling pin, roll out—shaping dough into a rough circle shape about 1 inch larger than the size of your pie dish the best you can. It helps to roll around a “clock.” From the center of the dough, push out to 2 o’clock and back to 7-8 o’clock. Then roll from 11 to 4, etc.
Peel back the top sheet of parchment once done…
… and flip the bottom sheet with rolled out dough on top of your pie dish. Peel back bottom parchment and shape crust into dish, plugging together any broken pieces.
6. Lightly press holes into the crust bottom with a fork and place this crust in the oven for 20 minutes.
7. While bottom crust bakes, lay out one of your already-cut sheets of parchment and place the remaining dough ball on top. Place the other sheet of parchment on top and using a rolling pin, roll out dough into a circle shape about 1″ larger than the size of your pie dish. Use your cookie cutter to cut holes into this crust. Or try other fun shapes, like tiny holes made with a straw (simply blow out the extra dough that gets stuck in the straw as you press).
Maybe add some tiny hearts, too.
Now, here’s one of my favorite tricks for working with gluten-free pie crust dough “tops”. Slide this prepared dough and parchment onto a baking sheet and place into the freezer for about 5-7 minutes. The chill will harden the dough and make it easy to lift out the relief pieces of dough you cut out as you designed. It also lets you easily lift and transfer the entire crust to the top of your filled pie without breaking! Keep chilled until ready to top your filling…
8. Toss all filling ingredients together in a large bowl until thoroughly mixed.
9. Fill pre-baked pie crust with all filling.
10. Carefully lift up chilled pie crust from parchment and transfer to cover the filled pie crust. Peel or break away any excess crust and shape the edges so they are smooth. If too hard from freezer, just let it sit for a few minutes to soften a bit. The warmth from your hands will sometimes help, too.
If you like, take a fork and press the tines around the edges of the pie crust.
11. Pop in the oven and bake for 60 minutes.
12. If you like, you can brown the pie crust top by painting it with a bit of honey and letting it cook an additional 5 minutes under the broiler (I use the lo setting). It’s not necessary, but this step makes a prettier pie.
Hope YU all enjoy this one as much as I do! Keep leftovers chilled in the fridge and if you want to take it to the next level, top with Raw Vanilla Bean Ice Cream…
… and/or a dollop of Coconut Cream.
1. Change this recipe up a bit by using equal amounts of fresh orange zest and juice instead of lemon.
2. Save the relief pieces of dough and bake for munchy cookies like this. Paint each of them with a drop of maple syrup for extra natural sweetness.
Tell me with a comment below what you think of this recipe.
I’d love to hear from YU…