Strawberry Rhubarb Pie [0000163]

Ingredients:

2 cups gluten-free flour
1 cup cold unsalted butter, cubed
1/2 cup cold water
1 pound fresh strawberries, hulled and halved
1 pound rhubarb, sliced into 1/2-inch pieces
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon gluten-free vanilla extract
1 egg, beaten (for egg wash)

Instructions:

In a bowl, combine gluten-free flour and cubed butter until it resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Divide into two discs, wrap in plastic, and chill for at least 30 minutes.

Preheat your oven to 375°F (190°C).

In a large bowl, toss strawberries, rhubarb, sugar, cornstarch, and vanilla extract until well combined.

Roll out one disc of dough on a gluten-free floured surface and transfer it to a 9-inch pie dish.

Pour the strawberry-rhubarb filling into the crust, then roll out the second disc of dough to cover the filling. Seal the edges and make a few slits on the top for ventilation.

Optional: Brush the top crust with beaten egg for a golden finish.

Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbly. Allow the pie to cool before serving.