Description
A delightful gluten-free pie featuring a flaky crust and a perfectly balanced sweet-tart strawberry rhubarb filling. This recipe is a summer classic, reimagined for gluten-free enjoyment.
Ingredients
- For the Gluten-Free Pie Crust:
- 2 ½ cups (300g) gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, very cold and cubed
- ½ cup (120ml) ice water, plus more if needed
- For the Strawberry Rhubarb Filling:
- 3 cups (approx. 1 lb) fresh strawberries, hulled and sliced
- 3 cups (approx. 1 lb) fresh rhubarb, trimmed and cut into ½-inch pieces
- ¾ cup (150g) granulated sugar (adjust to taste)
- ¼ cup (50g) light brown sugar, packed
- ¼ cup (30g) cornstarch or tapioca starch
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cinnamon (optional)
- Pinch of ground nutmeg (optional)
- 1 egg, beaten (for egg wash, optional)
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
- Prepare the Gluten-Free Pie Dough: In a large bowl, whisk together gluten-free flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until coarse crumbs form with some pea-sized butter pieces. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide dough in half, flatten into discs, wrap, and refrigerate for at least 30 minutes.
- Prepare the Strawberry Rhubarb Filling: In a large bowl, gently combine sliced strawberries and rhubarb. Add granulated sugar, brown sugar, cornstarch/tapioca starch, lemon juice, cinnamon, and nutmeg. Toss gently until fruit is evenly coated. Let sit for 10-15 minutes.
- Assemble the Pie: On a lightly floured surface, roll out one dough disc into a 12-inch circle. Carefully transfer to a 9-inch pie plate. Trim edges, leaving a ½-inch overhang. Pour fruit filling into the crust. Roll out the second dough disc for the top crust (whole with vents or lattice). Crimp edges of top and bottom crusts to seal. Brush with beaten egg and sprinkle with coarse sugar, if desired.
- Bake the Pie: Preheat oven to 425°F (220°C). Place pie on a baking sheet. Bake for 15 minutes at 425°F, then reduce temperature to 375°F (190°C) and bake for another 45-60 minutes, or until crust is golden brown and filling is bubbling thickly. If crust browns too quickly, tent with foil.
- Cool and Serve: Let the pie cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly.
- Prep Time: 45 mins
- Cook Time: 60-75 mins