I’ve been seeing all these pictures of rhubarb lately. Everyone taking beautiful shots of the fruit/vegetable/celery/whatever-it-is plant and I thought, “IT’S RHUBARB SEASON”.
I think in caps lock a lot. Super authoritative thoughts.
So I hopped on my bike and peddled over to our local produce stand. NO RHUBARB. Ugh. Heaven forbid I had to get in my car and drive to the closest grocery store that was carrying it.
But I did. And boy was it worth it.
I’m not sure if you have ever had the strawberry-rhubarb combination, but it’s one worth giving a chance. The rhubarb is tart and the strawberries sweet, making for quite a lovely balance in this pie.
I’ve also been loving this gluten-free flour made by Cup4Cup. You use it just as you would all-purpose flour, and I find that it makes pie crusts and cakes even lighter/fluffier than regular flour. Double score!
I’ll tell you what…this pie is summer. I would have cooled it on my window ledge while spinning a Billie Holiday vinyl, except I don’t have a window ledge large enough for that sort of picturesque scene.
Once you bring together the flour, butter, milk and egg–the dough is shaggy yet able to be shaped, with flecks of butter throughout that will do beautiful things in the crust once baked.
The dough is separated into two disks (one for the top pie crust, one for the bottom) and chilled in the fridge for an hour so that we make sure there isn’t excessive handling that will melt those scrumptious butter flecks.
While the dough chills, the rhubarb and strawberries are tossed together with sugar, flour, fresh grated nutmeg and cinnamon, and set in the fridge to soak in all its juices.
Then boom boom boom, we roll out the dough for both the top and bottom crust, fill pie shell with fruit filling, then cover with the top crust.
What a beaut. Do yourself a favor and brush that bad boy with some milk, then generously sprinkle with sugar for a glistening final touch.
A pie always makes me want to throw open the windows. Or curl up on a couch and turn on You’ve Got Mail. I know those two scenarios sound totally different, but it’s the power of the pie speaking.
Juicy and succulent. Flaky shell. Gluten-free. Wins for daayyysss.
GLUTEN-FREE STRAWBERRY RHUBARB PIE
FOR THE PIE CRUST:
3 cups Cup4Cup Gluten-Free Flour, plus more for rolling out
2 tablespoons granulated sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cut into cubes
1 large egg
1/2 cup cold buttermilk
FOR THE FILLING:
1 cup sugar, plus more for sprinkling on top
1/3 cup Cup4Cup Gluten-Free flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
3 cups halved strawberries
2 cups thinly sliced rhubarb
2 teaspoons milk
Place a rack in the middle of the oven and preheat to 400 degrees.
For the crust:
Whisk together flour, sugar, and salt. Add cold, cubed butter, and with your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, until some of the butter pieces are size of peas, and others are the size of oat flakes. In a small bowl, stir together egg and buttermilk. Creating a well in the flour mixture, add buttermilk and egg, then bring together with a fork until just combined. On a lightly floured work surface, dump out the dough mixture. The dough will be moist and shaggy. Sprinkle generously with flour, and then shape dough into two disks and wrap in plastic wrap. Chill in the fridge for one hour. Dough is easiest to roll out when cold and rested, and it will preserve the butter flecks that will melt while baking, creating a flakier crust.
For the filling:
Mix together the sugar, flour, nutmeg, and cinnamon. Add fruit, stirring to coat. Set this aside in the fridge to rest while your dough is resting.
After an hour, roll out your crusts on a well floured surface in about 11 inch circles (for a 9 inch pie pan). Place bottom crust in pan, fill with fruit filling, then brush the edges of the pie crust with water. Top with remaining pie crust, tearing off any excess, overhanging dough. Crimp with fingers, pressing the edges together.
Brush top with milk, then sprinkle generously with sugar. Cut slits in the top of the pie for proper ventilation.
Bake for 15 minutes in the 400 degree oven, then remove, covering edges with tin foil so that the crust does not burn, and return to a 375 degree oven for 35 minutes, or until the filling begins to noticeably bubble.
(P.S. my father said this was the best strawberry-rhubarb pie he has ever had. And we eat a LOT of SR pie around here come rhubarb season, so that’s saying something….I think)