A sweet tart strawberry filling surrounded by delicious allergy friendly crust! This gluten free strawberry rhubarb pie is made into to convenient hand pies for handheld goodness! Even better, no eggs, no nuts, and no grain make these a treat for paleo AIP protocols!
The new flour on the block: cassava flour
Cassava flour is the new paleo flour on the block. It’s a deceiving flour as many people believe since it comes from the cassava root like tapioca starch, they’re the same!!
But it is totally different. Tapioca flour is the STARCH only. Cassava flour uses the whole root, so the flour performs totally different than tapioca.
Since I was seeing it floating around the blog-o-sphere…I knew I had to try it…grain free AND nut free and capable of being used on its own? No overpowering flavor!?? Pretty darn exciting to this food geek! And especially for those following the strict Paleo AIP protocol (autoimmune).
I got my first bag Of Moon Rabbit Cassava Flour, and I am having fun experimenting! This recipe was my one of my first forays….fresh strawberries and rhubarb in stock everywhere!
This strawberry rhubarb filling is crazy good….consider all these creative uses:
- doubled or tripled and used as a whole pie filling with any favorite crusts
- drizzled over pancakes
- an ice cream topping
- on top of a steaming bowl of hot cereal or porridge
- mixed into a plain yogurt…or a yogurt chia pudding!
- How about atop this luscious keto sponge cake?
I opted to make little pop tart-esque size for novelty, using my fun dumpling presses. But you can do whatever you like!!
If you do not have cassava flour on hand, any favorite crust will do. I have a great paleo pie crust, and lots of crusts I have used and loved in this post….all varieties for all dietary needs!
Gluten free strawberry rhubarb pie crust tip:
I discovered my pie crust bags years ago, and they have made my life SO much easier!
No guess work, no mess!
Simply lightly powder the inside of the bag with flour, place the dough, and roll out to fit! No dough sticking to a rolling pin, easy transfer to pie pan, and the crust is evenly thick throughout. Seriously a genius invention! A game changer in any pastry rolling endeavor!
While I started with the cheaper plastic bags, they now make silicon versions that will last indefinitely.
Like turnovers and hand pies as much as we do? Here are some more ideas to try!
- I have a great gluten free and vegan empanada recipe you can try!
- I also have a fun meat filled Asian bao bun that is paleo and dairy free!
- Savory Breakfast Hand Pies from Recipes to Nourish
- Grain Free Apple Hand Pies look delicious.
- Or maybe try a whole pie with a no bake filling: vegan peanut butter pie.
- Bring on this gluten free key lime pie!
Gluten Free Strawberry Rhubarb Pie Recipe:
If you try this, leave a comment letting me know!
Paleo AIP Strawberry Rhubarb Pies
Ingredients
Filling:
- 1 tablespoon coconut oil or other fat of choice
- 1 cup strawberries fresh or thawed frozen, chopped
- 1/2 cup rhubarb chopped
- 2 tablespoons honey or other sweetener of choice (I used half stevia), to taste
- 1/4 teaspoon balsamic vinegar or coconut vinegar
- 1/4 teaspoon lemon juice
Crust:
- 1 cup cassava flour
- 8 tablespoons palm shortening lard, butter, or ghee
- 2 teaspoons gelatin use code "tessa10" for an additional 10% off
- 1/2 teaspoon sea salt I find I need a touch more when I use palm shortening
- 8-10 tablespoons ice cold water or non-dairy milk
Instructions
- Preheat oven to 375 degrees.
Filling:
- In a medium saucepan, heat the coconut oil over medium heat.
- Add in the strawberries and rhubarb.
- Saute gently for a few minutes to soften the fruit, and cook it until it begins to gel and most of the fruit is disintegrated. If it does not gel considerably like jam (it should), add a couple teaspoons of starch until it does. The water content of the strawberries is the wild card here!
- Add in the honey, balsamic vinegar, and lemon juice. Taste and adjust if you like, set aside to cool.
Crust:
- Whisk together the cassava flour, gelatin, and sea salt.
- Cut in the palm shortening (or any preferred solid fat) using a pastry cutter or two knives until pea sized pieces remain.
- Mix in enough water or milk to make a cohesive dough that presses together easily.
- Using a well floured piece of parchment, pat the dough out, and place another piece of parchment or plastic wrap on top. Roll out to apx 1/8" thick. I absolutely adore my pie crust bag which makes rolling out pie crusts infinitely easier and cleaner!
- Decide on the shape you want to use. Cut into desired shapes.
- Fill with the cooled filling on one half of the crust.
- Fold the dough over onto itself, pressing the dough together at the edges, using a touch of water around the edges to help with sticking.
- Bake in a preheated oven until turning just golden, about 20 minutes.
Nutrition
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These were delicious! Absolutely love having a fun, beautiful and yummy AIP dessert to serve after dinner. The instructions for making the crusts does not include where to add the gelatin so I assumed it was in step 1 with the flour and salt. Secondly, I don’t think you meant to say roll out to 1-2 cm because that would be enormously thick. I rolled it out to about 1/8th of an inch thick and was able to make 8 hand pies.
I will definitely be making these throughout the summer. The filling is superb!
Thanks for your feedback Jodi! I will edit the missed details!
There is no gelatin in the ingredients…..
oops! Not sure what happened there, thanks! Fixed!
Yessss! I love rhubarb and using them in hand pies makes them feel so special. So lovely!
Our garden rhubarb is just poking out of the ground now! I can’t wait to make these! That crust looks like everything!!
Oh, this has me feeling all the spring feels! I love that you used cassava flour here – it’s great to have grain free subs that aren’t nuts. Lovely!
Rhubarb is not easy to find in the stores, i cant wait for summer to come with all those magical farmers markets!
OH MYYYYYYYYYYY GOODNESS! This looks amazing! Strawberry + Rhubarb = SO MUCH YUM
These are to die for…looks so delicious!
Cassava flour is fun to play with, isn’t it? I find it pretty easy to work with. I love the idea of a “pop-tart”!
I have a bag of cassava flour in the cabinet I have yet to open. This will be a great recipe to try it out. 🙂 A good turnover is such a treat and these look great!
You had me at rhubarb! These looks so tasty, will definitely be making some!
Oh, I just love rhubarb in baked goods, it’s so yummy. And this pie crust looks wonderful, I want to get my hands on some cassava flour!
Awww! This makes me want it to be early summer SO much! Rhurbarb is the first plant to poke out of the snow in May!
I LOVE this dessert!!! 🙂 Such a beautiful pastry dough and such lovely fruits, so inspiring. My whole family will go gaga for this! 😉
Thanks Megan!!
One of my best friends would go insane over this recipe. She love everything strawberry – rhubarb!
Then her and I are twins!!
This is a great AIP recipe. Such a fun choice of dessert for those with restricted diets!
I can’t wait for Rhubarb season! Sadly, I can never find frozen.
yes, me neither…but randomly i will see it in the stores!
This looks amazing! My mom is AIP so will definitely bookmark this one to make for her.
Strawberry rhubarb is one of my favorite flavor combos! These pies look amazing. I can’t wait until spring when rhubarb is abundant.
Amaaazing! Made this with cherries and peaches instead – it is fantastic!!
Oh my, cherries and peaches…brilliant Laura!! Thanks for your feedback!
Yum! This looks delicious! I’ll have to give it a try 🙂
Ugh this is a sloppy mess! The fruit juices are EVERYWHERE and melted the dough. 🙁
Oh no Kayla!! Did you use fresh or frozen strawberries? When you cooked the filling, did it gel up considerably? I am so sorry they didn’t work for you. I would be happy to help trouble shoot if you’re interested.
Cassava flour sounds wonderful. My husband is allergic to most nuts, which makes it hard to go grain free.
Thanks for sharing on Waste Not Want Not Wednesday!
What kind of gelatin? Looks great!
I use either vital proteins or great lakes gelatin Esta….the kind that gels. Linked above!
How wonderful! Do you think it may work with tapioca flour instead of cassava? Cassava is not available in Hungary…
Hi Krisztina! Sorry, cassava flour does not work like tapioca, I talk about this above. Try another favorite crust recipe or just make the fling to drizzle over some coconut milk ice cream!
this looks great Tessa! I’m curious, what does the gelatin do in the crust?
I forgot to mention Megan…I am going to try it without the gelatin next time…I was using it as a binder.