Strawberry Rhubarb & Lime Pie

Strawberry Rhubarb and Lime Pie (Free from: gluten, dairy, added oils, & refined sugar)

There’s something utterly satisfying about stepping outside to grab a fresh stalk of rhubarb and a pint of strawberries right from your garden and get baking. Fresh. Sweet. Tart. Red. Juicy. Beautiful. Fragrant. Easy. Classic. Canadian (sorry, had to slip that one in ?). Strawberry rhubarb pie is a rather satisfying summer tradition around these parts, and one that I’m always more than happy to partake in.

Celebrating summer with a strawberry rhubarb pie is a treat that I’ll never tire of. This year I tried it with lime instead of lemon juice and absolutely LOVED it. I think strawberries and lime make such a lovely duo, don’t you think? I already learned it via this cake, but somehow in the pie it’s a completely different experience. So reporting here with a quick and easy version I made the other day.

Strawberry Rhubarb and Lime Pie (Free from: gluten, dairy, added oils, & refined sugar)

Of course you don’t need your own rhubarb plant or strawberry patch to join in — that’s just a lucky bonus for me; the pie is delightful no matter where you source your fruit. I’m really grateful to the previous owners who must have loved their rhubarb though — the plants they put into place yield the most delicious stalks for us each year. Likewise between the abundance of wild strawberries and the strawberry plants I put into the garden, I’m supplied with a good yearly quota of my favorite berry (that is if I beat the bunnies and bears to them ?).

Lucky for me these two goodies come in abundance since I live far north enough that not much else that is perennial grows well here. Experiencing first hand the nature of growing food in a cold climate, it suddenly dawned on me just why this classic is considered Canadian — strawberries and rhubarb feel right at home; no tending required — they just love it up here and are happy to do their thing.

Strawberry Rhubarb and Lime Pie (Free from: gluten, dairy, added oils, & refined sugar)

You may have noticed I’ve been on cashew butter pie crust kick lately. I have to admit, I’m a bit obsessed. It’s really easy to work with, requires no fake butters or oils, and tastes just like a delicious shortbread crust. That said, I’m also aware many of you are nut-free and must be dismayed at the sight of another delicious treat that’s out of reach. So just throwing it out there — feel free to use sunflower seed butter in this instead. I prefer the cashew butter because it has quite a mild sweet flavor, but sunbutter will work just as well for the texture and consistency, though with a more pronounced sunflower seed taste. And if you prefer a completely nut-free, seed-free, or grain-free crust, you can always try the crust from one of these recipes:

Cardamom Blueberry Pie {Gluten-Free, Vegan, Refined Sugar-Free}

BLUEBERRY PIE (NUT-FREE CRUST)

Gluten-Free, Vegan, and Paleo Raspberry Almond Tarts {Refined Sugar-Free, AIP-Friendly}

RASPBERRY TARTS (GRAIN-FREE)

Trinity's Bakewell Tart {Free from: Gluten, Dairy, Eggs, and Refined Sugars}

BAKEWELL TART (NUT-FREE CRUST)

Now back to the crust in this recipe (or if you’re going with sunbutter), make sure the crust dough is very soft — not too sticky to handle, but very soft and pliable. If it seems too dry or cracks as you try to work with it, return it back to the food processor and add a bit more maple syrup or cashew butter and process again until you have the right texture. You usually know the dough is at a good consistency when it forms a ball in the food processor.

And… if you prefer not to bother with the lattice top, feel free to skip (though it is arguably one of the most delicious parts — it turns into a delicious, lightly crispy shortbread-like topping which complements the filling quite well). If you’re not comfortable working with a lattice but still want the topping, just roll out the dough, use a small cookie cutter to cut out little patterns (hello American friends…cute little stars for the 4th of July??) and decorate the top with them — I like to use my leaf cookie cutter for that to create beautiful edging on pies.

Final note: I also made this in my mini 6″ pie plate. If you don’t have a dish that small, use any other oven safe dish of a similar size, or make a few tarts instead in a muffin pan or ramekins. Otherwise, triple the recipe for a 9″ plate.

Strawberry Rhubarb and Lime Pie (Free from: gluten, dairy, added oils, & refined sugar)

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Strawberry Rhubarb & Lime Pie
Author: 
Prep time: 
Cook/Chill Time: 
Ready In: 
Makes: 6" pie
 
Ingredients
bottom crust:
  • 6 tbsp white rice flour (I used a finely ground one | see notes above for grain-free crust)
  • 2 tbsp cashew butter (see notes above for a nut-free crust)
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • 1/16 tsp salt
filling:
  • ⅔ cup chopped strawberries
  • ⅔ cup chopped rhubarb
  • 3 tbsp maple syrup
  • 2 tbsp tapioca flour
  • 1 tbsp lime juice
  • 1 tsp cinnamon
  • ⅛ tsp salt
top lattice crust:
  • 6 tbsp white rice flour (I used a finely ground one | see notes above for grain-free crust)
  • 2 tbsp cashew butter (see notes above for a nut-free crust)
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • 1/16 tsp salt
Instructions
  1. Preheat oven to 350F. Oil a 6" pie plate (or see notes above for alternative dish sizes). Set aside.
  2. Process all base crust ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too runny, add a bit more flour, if too dry, add a bit more maple syrup, since the consistency may vary depending on the cashew butter's consistency). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk with your hands (if making a larger pie, you can roll the disk out with a rolling pin between two sheets of parchment). Place the dough disk inside the pie dish and form into a crust along the base and walls with your hands. Set aside.
  3. Combine all pie filling ingredients together in a bowl. Transfer into the prepared pie crust and flatten to fit inside the crust with a tiny bit of room at the top (for the lattice). Note what the liquid in the filling may rise to the top a bit while you're working on the next step, and that's ok. Set the pie aside.
  4. Process all lattice crust ingredients in the same way as in step 2. Note: super important that the dough is very soft and pliable, otherwise it will crack when you try to form the lattice -- see notes above for correct consistency. Put the disk in between two sheets of parchment paper and roll out into a ⅛ of an inch thick circle. Cut into strips and then use them to form a lattice on top of the pie, criss-crossing the strips. Trip the edges. optional: I formed mine into a long "pipe" and wrapped it around the top edge of the pie and then sealed the lattice in.
  5. Bake in a pre-heated oven for 45 mins. Cool completely on a rack and enjoy!
Happy baking!

x Audrey

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Disclaimer: this post contains an affiliate link to the pie plate I used.

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