Summer is in full swing and with it so is berry season! There is something about pies and the warm weather and longer days that just go hand in hand. Whether you're looking for a sweet treat to cap off a beautiful meal or the perfect dessert to serve at your next barbecue, Gluten and Dairy Free Mixed Berry Rhubarb Pie is sure to become a favorite.
I love berries of all kinds. Whether it's the Ultimate Dairy Free Berry Icebox Cake or Dairy Free Lemon Cheesecake with Blueberry Sauce, I am always looking for ways to incorporate berries into my recipes. I love them so much in fact that blackberry bushes are part of my landscaping plans for our new house.
Fourth of July is only a month away. Have you started planning out your menu? Gluten and Dairy Free Mixed Berry Rhubarb Pie with its vibrant bounty of fruit is a festive and delicious way to celebrate not just Independence Day but all of the long days of the summer.
With berries at season's peak this time of year, this dessert celebrated the gifts of nature. It doesn't take much to allow their sweet and tart flavors to shine.
For this recipe I am using a combination of strawberries, blackberries, blueberries, and raspberries. The rhubarb adds a bright, tart note that balances and accents all of the berries.
You can either make your favorite Gluten Free pie crust recipe, or take the help of the grocery store and buy a Gluten Free pie shell. What makes this pie extra special is the lightly sweet, crunchy crumble topping featuring rolled oats, brown sugar, Dairy Free butter, and Gluten Free 1.1 flour.
I love using Bob's Red Mill 1 to 1 Baking Flour in all of my recipes. This allows me to take recipes with regular flour and easily recreate it to be Gluten Free without having to add additional ingredients. The work is already done for you.
How to Bake Gluten and Dairy Free Mixed Berry Rhubarb Pie
With just a few simple steps and tips, this pie truly is easy as pie.
Time needed: 9 hours.
Preheat your oven to 400 degrees. Place a baking sheet on the bottom rack of your oven and a second one in the center. This will keep your oven clean in the event and of the filling spills over while allowing the bottom crust to evenly brown and cook.
- Berry Easy
Add your berries, rhubarb, sugar, cornstarch, and orange zest to a bowl and mix to combine. Pour into a prepared pie shell.
- Feeling Crumby
Make sure your Dairy Free butter is cold. Add all of the ingredients to a bowl for the crumble and mix to combine. Sprinkle all over the top of the berries.
- Bake it Up
Bake your pie for 45 minutes. At the 25-30 minute mark check on the color and lightly tent it with foil. This will prevent the top from getting too brown.
- Cool Down
Allow your pie to cool for an hour and then refrigerate it for 8 hours to fully chill. The only question is, Dairy Free ice-cream or whipped topping?
Top Tip For Gluten and Dairy Free Mixed Berry Rhubarb Pie
When you are baking up your pie, check it halfway through and lightly cover it with foil. This will allow it to get golden brown and then prevent it from burning as it continues to bake.
Gluten and Dairy Free Mixed Berry Rhubarb Pie
- 1 Pie pan
- 2 mixing bowls
- 1 Gluten Free pie crust for deep 9" pie
- 2 cups rhubarb, thinnly sliced
- 1 cup raspberries
- 1 cup blackberries
- 1 cup blueberries
- 1 ½ cups strawberries, sliced
- 1 orange, zested
- 4 tbsp cornstarch
- 1 cup sugar
- 8 tbsp Dairy Free butter
- 1 ¼ cup rolled oats
- ⅓ cup brown sugar
- ½ tsp kosher salt
- ¾ cup Gluten Free 1.1 flour
- ¼ tsp cinnamon
- Preheat the oven to 400 degrees.
- Place a baking sheet on the bottom rack of your oven and another in the center of your oven. This will prevent any filling from spilling over.
- Add all of the ingredients for the Berry-Rhubarb Pie to a bowl, except for the pie crust. Mix to combine.
- Pour the filling into the pie crust.
- Add all of the ingredients for the crumb topping to a bowl and mix to combine. It should be slightly sandy and resemble pebbles.
- Sprinkle the crumb topping all over the top of the pie.
- Bake your pie for a total of 45 minutes. At the 25–30-minute mark check the color to make sure it is golden brown. Lightly cover the top of the pie with foil and allow it to finish baking.
- Let the pie cool for one hour and then allow it to refrigerate for 8 hours before cutting and serving.