It’s confession time: This is my first ever attempt at a lattice crust for a pie. Those of you who’ve worked with both standard and gluten-free pie dough are probably laughing right now. For everyone else, conjure the mental image of me trying to figure out how on earth to create a cohesive lattice weave crust from a sticky gluten-free dough. I certainly laughed at myself plenty! But I wanted to showcase the gorgeous farmers’ market rhubarb and strawberries in my gluten-free strawberry rhubarb pie. And thus, I persevered! It’s certainly not the prettiest pie I’ve ever made, but it sure was tasty!
I typically do all of my baking from scratch, but for my gluten-free pie crusts, I’ve become a big fan of the Glutino pie crust mix (affiliate link). It is a little bit on the sweet side, but it’s the perfect crust for my gluten-free strawberry rhubarb pie.
The rhubarb started showing up at the farmers’ market about six weeks ago. But the strawberries took a few weeks longer to be as sweet and ruby-red as the ones I used. We should have a few more weeks with both being plentiful and at their best. Which means I’ll have time to give this a couple more tries.
Whenever I post a strawberry rhubarb baked treat online, I inevitably am asked what rhubarb tastes like. The best way to describe it is it tastes like a tart, sour apple but has the texture of celery. At the market, you’ll be looking for something that looks like red celery stalks. For those of you who aren’t celery fans—never fear! I’m not either, though I have been cooking with it more since adopting the low-FODMAP diet. And I can assure you that rhubarb tastes nothing at all like celery.
Tips on Creating the Lattice
Since this gluten-free and low FODMAP strawberry rhubarb pie was my first attempt at creating a lattice pie top, I learned a LOT. To make it easier for you (and for me next time!) here are a few things to try:
- Roll the dough for your lattice out on parchment paper topping the dough with a sheet of cling wrap.
- After you cut the dough into strips, slide the dough onto a baking sheet and chill in the refrigerator for 15-30 minutes.
- You may want to weave your lattice on the parchment paper and slide onto the pie once it’s done and trim from there. This can help avoid issues like your lattice taking a side trip around a fat strawberry like mine did in the above photo. Another option is to simply criss-cross your dough strips like Vintage Kitty does in this mulberry tart recipe.
- Don’t stress if your dough strips crack or break as you weave your lattice—just smush them back together with your fingers.
Note that this post contains an affiliate link. That means if you click on it and make a purchase, I receive a small commission. This has no effect on the price you pay, but it helps defray the cost of maintaining this blog. Thanks for purchasing through the links I share!
Gluten-free Strawberry Rhubarb Pie
- 1 box Glutino Perfect Pie Crust Mix Make according to package instructions.
- 1 pint strawberries Wash, hull, and cut in half.
- 1 1/2 lb rhubarb Wash and cut into 1-inch chunks.
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1 TBSP tangerine juice Can substitute orange juice.
- 1/2 tsp orange zest
- 1 large egg
- Make pie crust according to package instructions. Divide dough in three parts, form into rounds, and refrigerate at least 1 hour.
- After pie crust is chilled, preheat the oven to 375 degrees. Lightly grease your pie pan. Roll out one disk of dough to 1/ of an inch thickness then fit into your pie pan. Cover with cling wrap and refrigerate for 15-20 minutes.
- Remove pie pan from the refrigerater adn discard cling wrap. Line bottom of the pie with a circle of parchment paper. Fill pie with ceramic pie weights. Bake for 15 minutes. Remove from oven and let cool to room temperature.
- As pie shell cools, make filling. Combine strawberries, rhubarb, sugar, cornstarch, juice, and zest in a large bowl. Stir until fruit is coated with the mixture.
- Add filling to pie shell, spreading it out evenly, with a slightly higher mound of filling at the center. Add a few small dots of butter across the top of the pie.
- Roll out remaining dough and use a pasty cutter to create 16 1/2 wide long dough strips. Lay half of the dough strips, going lengthwise, across the top of the pie. Starting at the middl point of the pie, lay down your horizontal strip of dough, and thread through the lengthwise strips, aternating over and under. Repeat this process with the remainng strips of dough. If any of the strips break, gently pres the dough back together with your fingers. Gently press the end of each strip into the top side of your pre-baked pie crust and cut off any excess dough.
- Brush dough strips with egg wash. Sprinkle dough with 1 teaspoon of sugar. Cover edges of pie crust with foil or a pie crust shield.
- Line a baking sheet with parchment paper and place pie pan in the middle of it (this keeps your pie filling overflow from dripping into your oven.) Bake for one hour then remove the foil or crust shield. Bake until the filling is bubbling, typically about 30 minutes..
- Remove pie from oven, and place pie pan on a wire rack to cool. Let the pie come to room temperature before serving. Serve topped with vanilla ice cream or whipped cream. Keeps for about 3 days, covered, in the refrigerater.
Leave a Reply