Strawberry Rhubarb Pie (gluten free)
Prep time
Cook time
Total time
Usher in summer by combining the first fruits of the summer in a luscious and flavorful pie.
Recipe type: Dessert
Cuisine: American
Serves: 1
  1. Roll out two pie crusts. Fit one into a 9-inch glass pie pan, and place the other on a rimless baking sheet. Refrigerate both until needed.
  2. String rhubarb, then cut into ½" slices. Hull strawberries; slice in half or leave whole.
  3. Gently toss fruit with sugar, tapioca, salt, and spices.
  4. Stir in lemon juice and zest and pile into the rolled-out shell, making the pile a little higher in the center than the sides.
  5. Dot with butter.
  6. Cover with top crust.
  7. Decorate the edges with a fork or your fingers. (See how I do it in this post)
  8. Refrigerate while you preheat the oven to 375° F.
  9. Place the pie on a baking sheet and brush the top lightly with egg wash; sprinkle with sugar.
  10. Use a sharp My favorite paring knife of all times! to cut two or three 2-inch long vent holes/slits in the top crust. This will allow steam to escape.
  11. Place in oven and allow to bake for 45-60 minutes or until the fruit is bubbling and the crust is golden brown. If the crust gets too brown and the fruit is not yet bubbling, simply place a sheet of foil over the pie and continue to bake.***
  12. Cool on a wire rack before serving warm or at room temperature.
* I generally use 3-4 cups strawberries and 1-2 cups rhubarb. If using more rhubarb, you'll need to increase the amount of sweetener you use by (at least) two tablespoons sugar per ½ cup rhubarb used.
** I generally use ½ cup sugar and 1 packet stevia. However, my taste buds have been acclimated to being very sensitive to sugar, so you may find that this is not sweet enough for you. Don't be afraid to use the full cup of sugar if serving to guests or if you don't want to risk a sour pie.
***Do not under bake, as under cooked rhubarb is NOT good!
Recipe by HealthNut Nation at