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This is such a lovely pie, I really enjoyed baking it. The nice thing about berry pies is that you can switch out the fruit, so you can use raspberries instead of rhubarb, or blackberries instead of blueberries. Either way it's delicious! I've tried a lot of gluten-free piecrusts, but this one is by far the best looking and tasting one. Hope you enjoy!


Recipe Summary test

35 mins
1 hr 10 mins
2 hrs
3 hrs 45 mins
1 double-crust pie


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Gluten-Free Pie Crust:


Instructions Checklist
  • Whisk flour, sugar, and salt together in a bowl. Toss butter in the flour mixture until coated. Transfer mixture to a food processor and pulse in short bursts until butter is the size of hazelnuts. Drizzle ice water through the feed tube, pulsing in quick 4-second bursts until dough comes together in a ball.

  • Divide dough into 2 equal balls. Flatten into disks and wrap each disk in parchment paper and plastic wrap. Refrigerate disks until firm, about 1 hour.

  • Preheat the oven to 425 degrees F (220 degrees C).

  • Roll out 1 disk into an 11-inch circle. Transfer it to a 9-inch pie plate. Trim the overhang to 1 inch.

  • Bake in the preheated oven until golden, 15 to 20 minutes. Let crust cool while you make the filling. Keep oven on.

  • Toss strawberries, blueberries, rhubarb, lemon zest, and vanilla extract in a large bowl. Mix sugar, cornstarch, and salt in a separate bowl. Toss fruit mixture in the sugar mixture just before pouring over the crust.

  • Beat egg and water together in a small bowl to make egg wash. Brush the rim of the bottom crust with the egg wash.

  • Roll out second disk into an 11-inch circle. Carefully position over the filled pie. Trim the edges and tuck the top crust over the rim of the bottom crust to form a tight seal. Crimp the edge decoratively. Cut an X-shape into the top crust. Brush the top with egg wash and sprinkle with raw sugar.

  • Place pie on a baking sheet and bake for 20 minutes, turning halfway through. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden and the juices have thickened and start bubbling out through the X on the top, 35 to 40 minutes.

  • Place pie on a rack to cool completely, at least 1 hour.

Cook's Notes:

Substitute 3/4 teaspoon vanilla bean paste for the extract if preferred.

The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator before proceeding with the recipe.

The cooled pie can be refrigerated for up to 1 week, covered in plastic wrap. Let it come to room temperature before serving, or warm it in a low oven. It can be kept frozen for up to 2 months. Wrap it in plastic, then in foil, and let it come to room temperature before serving.

Nutrition Facts

585 calories; protein 7.6g; carbohydrates 88.4g; fat 25.9g; cholesterol 81.5mg; sodium 380mg. Full Nutrition