Strawberry Rhubarb Pie - Gluten Free, Soy Free, Dairy Free

my father asked me to make him a strawberry rhubarb pie last winter, and i never "got around to it" because rhubarb was not in season. so for father's day, i finally fulfilled that and surprised him with the pie.

i had picked up some very ripe strawberries from the farmer's market the day before and ordered some extra rhubarb from the organic delivery so it all worked out well. if i was making this for just us or for less of an 'occasion' i would have used a few different ingredients, but oh well... the rest of the fam already had to deal with the gluten free-ness ;)

anyways, the crust turned out very well... i based it off of gluten-free girl's recipe from her book with a few changes.


Strawberry-Rhubarb Pie

Crust:

1 cup Sorghum flour
1/2 White Rice flour
3 Tbsp Sweet Rice flour
1 tsp Xantham Gum
1/2 scant tsp salt
1 tsp Saigon Cinnamon
3 tsp organic sugar
8 Tbsp cold butter (1 stick)
1 large egg
2 Tbsp apple cider vinegar
1/4 cup ice-cold water

-mix the flours together with a stand mixer. cut the butter into little pieces and drop them into the dry ingredients. turn the mixer on again and mix until the butter has crumbled into pea-sized pieces.

-drop the egg and vinegar into the mixture while the mixer is running. once combined, drizzle the cold water into the mix a little at a time while the mixer is running. once it looks like dough, turn off the mixer.

-separate the dough into two balls and put each on a piece of parchment paper. place another piece on top of each ball and gently smoosh them down into disks. wrap the paper around them and refrigerate over night. remove from the refrigerator 20 minutes before using.

pie:

mix in a bowl:
3 cups chopped rhubarb
3 cups halved strawberries
1/2 cup raw sugar or golden brown sugar
1/2 cup organic sugar
1/4 cup cornstarch
1 tsp cinnamon
1/4 tsp salt


-preheat the oven to 400 degrees F. roll out one pie crust and fit in dish. fill it with the berry mix. i actually used 3.5 cups each of strawberries and rhubarb, but it overflowed a bit with all of the juices, so i've lessened it here.

-place the second rolled out crust over it and make a hole in the top.

-bake the pie in the oven for 20 minutes at 400F, then lower to 350 for another 40 minutes. i know it's difficult, but let it cool for a while-- it helps the liquid inside solidify and is worth the wait :)

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