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Paleo Strawberry-Rhubarb Pie

By May 16, 2012May 22nd, 2013Desserts, Food, Paleo, Recipes


Does pie require further explanation beyond its name? It’s the dessert you can find in some form at every season and holiday.  Pie is perfect for every celebration, or non-celebration. This pie was conceived to make use of somewhat squishy price-reduced strawberries and mystery rhubarb, which I found tucked into a corner of the second grocery store I went to in search of it.


This is such a simple pie to put together, especially the crust. I think simplicity is what I love most about a clean and mostly Paleo diet. Nothing is dolled up, or over-complicated. All the ingredients feel whole, honest and close to their true form.


For the crust:
2 cups almond flour
1 egg
2 teaspoons salt
1/4 cup ghee or organic unsalted butter

For the filling:
2 1/2 cups strawberries, rinsed and quartered
2 1/2 cups rhubarb, chopped
2 tablespoons lemon juice
1/3 cup coconut sugar
1/3 cup arrowroot powder


  1. Preheat oven to 400 degrees.
  2. In a medium bowl, mix crust ingredients (by hand or mixer) until thoroughly combined with paste-like consistency. Press into bottom and up sides of a 9-inch pie plate greased with butter or ghee. Bake empty crust for 10-12 minutes. Remove when completed and reduce heat to 350 degrees.
  3. In a medium bowl, combine filling ingredients and combine thoroughly. Pour into pre-baked pie shell and bake at 350 degrees for 25 minutes. Increase heat to 375 degrees, and continue baking for an additional 10 minutes. Remove and allow pie to cool completely before serving. Refrigerate leftovers.

Makes 8 servings.


I feel like strawberries give us too brief a window in which to enjoy them indulgently. They are seemingly everywhere right now and I think I could absolutely eat my weight in them. With half a pie still in our refrigerator, I bought two more cartons last night while at the store. I just can’t help myself.


  • Howard says:

    I’m making this tonight.

  • Åshild says:

    Hi. Like your recipe, but I think it was way too much salt. Should it really be 2 tsp?

    • Neil says:

      Helo Ashild!

      You could certainly cut it to 1 tsp of salt. We used 2 and it was not overly salty, however cutting it to 1tsp will not effect the end result.

      Thanks for reading!

  • Lisa says:

    Hi! I was Just looking for a healthy pie crust and this one looks great! I was just wondering though, is it flaky at all or more of a dense cookie type crust? Your pie looks beautiful! Thanks 🙂

  • Jessica says:

    It’s dense, kind of like a graham cracker crust. I’m still working on one that would be more of a flaky traditional crust. Hope you like it!

  • Tracy says:

    Amazing! just went strawberry picking with the kids and there is still rhubarb in the garden. Going to make this tonight when it cools down.

  • Kristen says:

    Would I be able to use this pie crust for a baked key lime pie?