Okay so I am about to get real honest with you for a minute, try not to judge me (but I know you will)….I am not the biggest fan of pie. Alright there I said it…this is where the judging comes in. But really I just have never really had that OMG moment over pie before, well that is until now. Honestly, throughout the years I would much rather have a piece of blueberry crumble, a nice oatmeal cookie, or piece of banana bread before I would go for pie, but I also had never had THIS pie. Now this pie is something else entirely, it is filled with local fresh ingredients and was absolutely perfect from crust to filling. I do have to admit though that this pie was really a labor of love by my mom who is an incredible cook and baker, she also is a HUGE pie fan, especially strawberry rhubarb pies. Since this summer we have started to have some rhubarb come up finally in our garden after a few years of planting, to say that she is on a quest for the perfect strawberry rhubarb pie is an understatement, but I have to say that I think we nailed it with this one. All it took was a little garden grown rhubarb (three years in the making), farm fresh strawberries, an incredible gluten-free pie crust (linked below), and a whole lot of mother/daughter love to get this strawberry masterpiece of a pie right where it needed to be…in all of our bellies 🙂 Top it off with a little vanilla coconut ice cream and I may have to say that my pie hating days may be over…
If you know anything about gluten free baking, you know that a good gluten free pie crust is hard to come by, which makes the fact that this light and flaky, crust that actually holds together all the more exciting.
♥ Note: Makes two pie crusts, one for the top and bottom.
♥ 1 cup + 1/3 cup white rice flour
♥ 7 Tbsp potato starch
♥ 4 Tbsp tapioca flour
♥ 1/2 tsp xanthum gum
♥ 1 cup cold unsalted butter (I use earth balance for a milk free option)
♥ 2 large egg
♥ Mix all dry ingredients together until combined
♥ In a food processor pulse the dry ingredients with the butter until you have small round crumbs
♥ Add the egg and pulse until combined
♥ If needed you can add a little ice water to the mixture to bring it into a dough, but only add a little at a time
♥ Allow the dough to cool in the freezer for a minimum of 15 minutes
♥ Roll out the dough (12 inch circle for a 9 inch pie pan) and use a gluten-free flour such as rice flour to keep the dough from sticking
♥ Lay your dough in your pan and allow to cool for another 15 minutes before baking
♥ Bake according to directions listed below once filled with strawberry rhubarb pie filling
Ingredients for My Strawberry Rhubarb Pie Filling
♥ 4 cups rhubarb (cut into 1/4-1/2 inch pieces)
♥ 4 cups strawberries (cut in half)
♥ 1/4 cup brown sugar or sucanat
♥ 1/3 cup coconut sugar (you can also use regular granulated sugar)
♥ 1 tbsp fresh squeeze lemon juice
♥ 1/2 lemon rind grated (you can also grate the rind of an orange if you are feeling a little adventurous)
♥ 1/4 tsp salt
♥ 1/4 cup tapioca (quick-cook)
♥ 2 tbsp unsalted butter (you can also use earth balance vegan butter)
♥ Optional: Vanilla Coconut Milk Ice Cream
1. Preheat oven to 400 degrees.
2. Combine rhubarb, strawberries, sugars, lemon, salt, butter, and tapioca in a bowl.
3. Add filling on top of bottom layered pie crust and then place second pie crust on top of the pie filling.
4. Cut a few slits into your pie crust, and then trim pie crust and press the two crusts together to form a seal around the edge of the pie. We folded the pie crust under for this particular pie.
5. Bake for 20 minutes on 400 degrees, and then lower temperature to 350 degrees and bake for another 25-30 minutes.
6. Remove pie from oven when slightly golden, and when bubbling pie filling is visible.
7. Allow to cool (will take a few hours) and serve with coconut milk ice cream!