Strawberry Rhubarb Pie Gluten Free
If you're craving a delicious, gluten-free dessert, this Strawberry Rhubarb Pie is perfect for you. The combination of sweet strawberries and tart rhubarb creates a mouthwatering filling, all wrapped up in a flaky, gluten-free crust. It's a wonderful treat for any occasion and easy to make at home.
Equipment
- Mixing bowls
- Rolling Pin
- Pie dish
- Knife
- Cutting board
- Measuring cups and spoons
- Whisk
- Pastry brush
- Oven
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 cup cold water
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb, chopped
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (optional)
Instructions
- In a large mixing bowl, combine the gluten-free flour, sugar, and salt.
- Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the cold water, mixing until the dough comes together.
- Divide the dough into two balls, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In another bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and lemon zest. Mix well and let sit for about 15 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out one of the dough balls on a floured surface and fit it into a pie dish.
- Pour the filling into the crust.
- Roll out the second dough ball and place it over the filling. Trim any excess dough and crimp the edges to seal.
- Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with beaten egg and sprinkle with sugar, if desired.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbling.
- Let the pie cool completely before slicing and serving.