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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CANDICE G
[email protected]I'm not a fan of rhubarb, but this pie was amazing! The crust was flaky and the filling was perfectly balanced. I will definitely be making this pie again.
Maja Sywak
[email protected]This pie was delicious! The crust was flaky and the filling was sweet and tart. I would definitely make this pie again.
Bismillah Zadran
[email protected]The crust on this pie was a bit dry, but the filling was delicious. I would try a different crust recipe next time.
OdK Emmanuel
[email protected]This pie was a bit too tart for my taste, but my husband loved it. He said it was the best rhubarb pie he's ever had.
Heath Her
[email protected]This pie was easy to make and turned out great! The crust was nice and flaky, and the filling was sweet and tart. I would definitely recommend this recipe.
Andrew De Leon
[email protected]I'm not a fan of rhubarb, but this pie was amazing! The crust was flaky and the filling was perfectly balanced. I will definitely be making this pie again.
Hamid 324
[email protected]This pie was delicious! The crust was flaky and the filling was sweet and tart. I would definitely make this pie again.
Telksew Wassie
[email protected]The crust on this pie was a bit dry, but the filling was delicious. I would try a different crust recipe next time.
SOMALI 4 TUBBE.
[email protected]This pie was a bit too tart for my taste, but my husband loved it. He said it was the best rhubarb pie he's ever had.
davey thomas
[email protected]This pie was easy to make and turned out great! The crust was nice and flaky, and the filling was sweet and tart. I would definitely recommend this recipe.
Katrina Ray
[email protected]I'm not a fan of rhubarb, but this pie was amazing! The crust was flaky and the filling was perfectly balanced. I will definitely be making this pie again.
Ana Galicia
[email protected]This pie was delicious! The crust was flaky and the filling was sweet and tart. I would definitely make this pie again.
Munam Munam
[email protected]The crust on this pie was a bit dry, but the filling was delicious. I would try a different crust recipe next time.
Saviour Japhet
[email protected]This pie was a bit too tart for my taste, but my husband loved it. He said it was the best rhubarb pie he's ever had.
Annie Maye
[email protected]This pie was easy to make and turned out great! The crust was nice and flaky, and the filling was sweet and tart. I would definitely recommend this recipe.
Khurmi Malik
[email protected]I'm not usually a fan of rhubarb, but this pie was amazing! The crust was flaky and the filling was perfectly balanced. I will definitely be making this pie again.
Jibran malik
[email protected]This pie was delicious! The crust was perfect and the filling was sweet and tart. I would definitely make this pie again.
provat preyo
[email protected]I loved the combination of berries and rhubarb in this pie. The crust was also very good, and I especially liked the addition of almond flour. This pie was a bit more time-consuming to make than some other pies, but it was well worth the effort.
Ahsan mumtahin Sammo
[email protected]This pie was a hit with my family! The crust was flaky and flavorful, and the filling was sweet and tart. The rhubarb gave the pie a nice tang, and the berries added sweetness and juiciness. Overall, this was a delicious and easy-to-make pie that I w