Gluten-Free Rhubarb Pie
This Gluten-Free Rhubarb Pie features a perfectly flaky golden crust and a tangy, bubbling rhubarb filling. A simple yet impressive spring dessert that everyone can enjoy, regardless of dietary needs.
Equipment
- mixing bowls
- Rolling Pin
- parchment paper
- 9-inch pie dish
- pastry cutter
- baking sheet
Ingredients
- 2 1/2 cups gluten-free 1-to-1 flour blend
- 1 tsp fine salt
- 1 tbsp granulated sugar
- 1 cup cold unsalted butter, cubed
- 1 tsp apple cider vinegar
- 6 tbsp ice-cold water
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 4 tbsp cornstarch or tapioca starch
- 1 tsp vanilla extract
- 1/2 lemon zest
- 1 pinch salt
- 2 tbsp cold butter (for filling)
- 1 egg (for egg wash)
- coarse sugar (for topping)
Instructions
- In a large bowl, combine gluten-free flour, salt, and sugar. Cut in cold butter until crumbly. Mix vinegar with ice water and add gradually until dough forms. Divide into two discs, wrap, and chill for at least 1 hour.
- In a bowl, mix rhubarb, sugar, cornstarch, vanilla, lemon zest, and salt. Toss well and let rest for 15 minutes.
- Roll one dough disc between parchment into a 13-inch circle. Transfer to a 9-inch pie dish, press gently, and trim edges. Chill while preparing top crust.
- Pour filling into crust and dot with small pieces of butter.
- Roll second dough disc and place over filling. Trim, seal, and crimp edges. Cut steam vents in the top.
- Brush with beaten egg, sprinkle with coarse sugar, and chill for 15 minutes.
- Bake at 425°F (220°C) for 20 minutes, then reduce to 375°F (190°C) and bake 40–45 minutes until golden and bubbling. Cool at least 2 hours before slicing.
Notes
For best results, chill the dough thoroughly before rolling. Always roll gluten-free dough between parchment sheets to prevent sticking and tearing. You can substitute part of the rhubarb with strawberries for a sweeter variation. Vegan butter works well for a dairy-free option. Allow the pie to cool completely before slicing to ensure the filling sets properly.