GLUTEN-FREE BERRY RHUBARB PIE
This is such a lovely pie, I really enjoyed baking it. The nice thing about berry pies is that you can switch out the fruit, so you can use raspberries instead of rhubarb, or blackberries instead of blueberries. Either way it's delicious! I've tried a lot of gluten-free piecrusts, but this one is by far the best looking and tasting one. Hope you enjoy!
Provided by Utzy Naturals
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 3h45m
Yield 8
Number Of Ingredients 16
Steps:
- Whisk flour, sugar, and salt together in a bowl. Toss butter in the flour mixture until coated. Transfer mixture to a food processor and pulse in short bursts until butter is the size of hazelnuts. Drizzle ice water through the feed tube, pulsing in quick 4-second bursts until dough comes together in a ball.
- Divide dough into 2 equal balls. Flatten into disks and wrap each disk in parchment paper and plastic wrap. Refrigerate disks until firm, about 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C).
- Roll out 1 disk into an 11-inch circle. Transfer it to a 9-inch pie plate. Trim the overhang to 1 inch.
- Bake in the preheated oven until golden, 15 to 20 minutes. Let crust cool while you make the filling. Keep oven on.
- Toss strawberries, blueberries, rhubarb, lemon zest, and vanilla extract in a large bowl. Mix sugar, cornstarch, and salt in a separate bowl. Toss fruit mixture in the sugar mixture just before pouring over the crust.
- Beat egg and water together in a small bowl to make egg wash. Brush the rim of the bottom crust with the egg wash.
- Roll out second disk into an 11-inch circle. Carefully position over the filled pie. Trim the edges and tuck the top crust over the rim of the bottom crust to form a tight seal. Crimp the edge decoratively. Cut an X-shape into the top crust. Brush the top with egg wash and sprinkle with raw sugar.
- Place pie on a baking sheet and bake for 20 minutes, turning halfway through. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden and the juices have thickened and start bubbling out through the X on the top, 35 to 40 minutes.
- Place pie on a rack to cool completely, at least 1 hour.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 88.4 g, Cholesterol 81.5 mg, Fat 25.9 g, Fiber 9.5 g, Protein 7.6 g, SaturatedFat 14.8 g, Sodium 380 mg, Sugar 41.5 g
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Amah Therese
[email protected]I can't wait to make this pie again!
Andrew Jezierski
[email protected]This is the best gluten-free berry rhubarb pie I've ever had.
Cameron Blow
[email protected]I made this pie for my family and they loved it. Even my kids, who are picky eaters, ate it all up.
Rakesh Prajapati
[email protected]This pie is a bit time-consuming to make, but it's worth it.
Shimul Vai
[email protected]I love that this recipe uses almond flour. It gives the crust a nice nutty flavor.
Daniel Benavidez
[email protected]This pie is a great way to use up fresh berries and rhubarb.
Nzekwe Emeka
[email protected]I'm so glad I found this recipe. It's the perfect gluten-free pie for summer.
Winfred Kasati
[email protected]This recipe is a keeper! I will be making this pie again and again.
Mel Staffeld
[email protected]I made this pie for a party and it was a hit! Everyone loved it.
Akayla
[email protected]This pie was delicious! The crust was perfectly flaky and the filling was just the right amount of tart and sweet.
Mehedi maruf Official YouTube
[email protected]I love the combination of berries and rhubarb in this pie. The crust is also very good. I will definitely be making this pie again.
D Man
[email protected]This gluten-free berry rhubarb pie was a delightful treat! The crust was flaky and buttery, and the filling was bursting with sweet and tart berries. I highly recommend this recipe.