Strawberry Rhubarb Pie with a Cassava Crust (Gluten-free, grain-free, low-FODMAP, nut-free, Paleo)

Cassava Crust

2 ¾ cassava flour (I use Otto's Naturals)

¼ cup tapioca starch

1 tablespoon coconut palm sugar

1 teaspoon salt

12 tablespoons cold butter

1/3 cup palm shortening

¼ - ½ cup ice water

1 egg for wash



In food processor place all dry ingredients and cold butter cut into cubes, pulse until well combined.

Add shortening and pulse until well combined.

Slowly add chilled ice water a little at a time while pulsing dough. Once dough forms into a ball in the food processor you have added enough water.

Take dough and press it into a disc between plastic wrap, chill for an hour.

Preheat oven to 350 degrees.

Divide dough into two balls and roll dough into two 8-9” circles.

Line the pie pan with your bottom crust and brush with a thin layer or beaten egg. Bake bottom crust alone for 10 minutes, until egg has dried and turned slightly golden.

Remove from oven and pour in pie filling (see below). 

*Hint- Roll dough between plastic wrap and remove top sheet of plastic before moving. Invert dough into pan while still stuck to plastic wrap; once in place peel away the plastic wrap.


3 cups chopped rhubarb

2 ½ cup halved strawberries

¼ cup coconut palm sugar

¼ teaspoon salt

2 tablespoons grade B maple syrup

¼ cup tapioca starch

1 tablespoon orange juice

2 tablespoon butter


  1. Remove tops and dried ends of rhubarb

  2. Chop into ¼” pieces making sure to have all pieces the same size so they cook evenly.

  3. Mix chopped rhubarb and halved strawberries with coconut palm sugar, salt, starch, maple syrup and orange juice. Reserve the butter for later.

  4. Pour into pre-baked pie crust.

  5. Top the filling with butter cubes.

  6. Place rolled out pie crust on top, crimping the edges however you like.

  7. Brush top crust with egg and cut slits for ventilation. Bake for 40 minutes or until golden brown.

Prep Time: 1 hr + 30 minutes (includes chill time)

Cook Time: 40 minutes

Serves: 8