Gluten-Free Strawberry Rhubarb Pie

Ingredients:

For the Filling:

2 cups sliced strawberries
2 cups diced rhubarb
1 cup granulated sugar
3 tablespoons cornstarch
For the Pie Crust:

2 1/2 cups gluten-free all-purpose flour
1 cup cold unsalted butter, cubed
1 teaspoon salt
6-8 tablespoons ice water

Instructions:

Preheat and Prepare:

Preheat your oven to 375°F (190°C).

Prepare the Pie Crust:

In a food processor, pulse the gluten-free flour and salt to combine.

Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, pulsing until the dough comes together. It should hold its shape when squeezed but not be too sticky.

Divide the dough into two portions, one slightly larger for the bottom crust.

Roll Out the Crust:

Roll out the larger dough portion on a floured surface to fit a 9-inch pie pan.

Gently transfer the rolled dough to the pie pan, pressing it into the bottom and up the sides.

Prepare the Filling:

In a bowl, combine the sliced strawberries, diced rhubarb, granulated sugar, and cornstarch. Mix well to coat the fruit evenly.

Fill the Pie:

Pour the strawberry rhubarb filling into the prepared pie crust.

Roll Out the Top Crust:

Roll out the second dough portion for the top crust on a floured surface.

You can either place the entire top crust over the filling and cut slits for steam to escape or create a lattice pattern with strips of dough.

Seal and Trim:

If using a full top crust, seal the edges by crimping them together using your fingers or a fork.

Trim any excess dough hanging over the edges.

Bake:

Place the pie on a baking sheet to catch any drips.
Bake in the preheated oven for about 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Cool and Serve:

Once baked, remove the pie from the oven and let it cool on a wire rack before slicing.

Serve the Gluten-Free Strawberry Rhubarb Pie on its own or with a scoop of vanilla ice cream.

Enjoy this delicious Gluten-Free Strawberry Rhubarb Pie, where the sweetness of strawberries meets the tartness of rhubarb, all encased in a tender gluten-free crust. Adjust sugar quantity according to your preference and the sweetness of the fruit.