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Gluten-Free, Dairy-Free Strawberry-Rhubarb Pie - Silvana's Kitchen

Gluten-Free, Dairy-Free Strawberry-Rhubarb Pie

gluten-free pie

I have to admit, I cook and bake so much for my kids, that my husband often gets left behind. So, this year for Father’s Day, I focused on Stephen and his love for our children—and for strawberry-rhubarb pie.

Unlike so many of my baking colleagues, I was never a die-hard rhubarb fan—until now. I realize that the reason was simple: All of the strawberry-rhubarb pies, tarts and crumbles I had ever eaten were so cloyingly sweet that I never even knew there was rhubarb was in it—until now. From what I can see, the pie was well loved by all.

gluten-free-strawberry-rhubarb-pie

 

This post is also part of the Pie Party 2012, an annual tradition that began with my friends Shauna and Justin. To see everyone’s beautiful pies (gluten-free and grain-free and gluten-full), check out the Facebook page.

Gluten-Free, Dairy-Free Strawberry-Rhubarb Pie

Yield: One pie

Serving Size: 9-inch

Ingredients

For the filling:

2 pounds strawberries, quartered

1 pound rhubarb, cut ½ inch thick

1 cup sugar, plus more for sprinkling

¼ cup cornstarch

1/8 teaspoon salt

For the crust:

2½ cups Silvana’s Kitchen Gluten-Free All-Purpose Flour, plus more for dusting

2 tablespoons sugar

½ teaspoon salt

2 sticks frozen buttery sticks or unsalted butter, cut into small pieces

1 egg, lightly beaten, plus 1 egg beaten with 1 tablespoon water, for egg wash

¼ to ½ cup ice water

Instructions

  1. Make the crust: Preheat the oven to 375°. In a food processor, combine the flour blend, sugar, salt and buttery sticks; pulse until coarse crumbs form. Add the beaten egg and ¼ cup ice water ; pulse until the dough almost forms a ball. (Add the remaining ¼ cup ice water, if needed.) Remove the dough, gather it into a ball and divide into 2 pieces, one slightly larger than the other. Flatten into disks, wrap in plastic wrap and freeze until firm, about 15 minutes.
  2. Meanwhile, make the filling: In a large bowl, toss together the strawberries, rhubarb, sugar, cornstarch and salt.
  3. Roll out the larger dough into a 13-inch round, about 1/8 inch thick; place on a 9-inch pie pan. Brush the dough rim with water and top with the filling. Roll out the smaller dough into a 12-inch round and place over the filling; press the edges together and use a fork to crimp and seal. Lightly brush the top with the egg wash and sprinkle generously with sugar. Using a knife, make a few slits on top. Place on a baking sheet and bake until golden brown, about 1½ hours, covering the edge of the pie with foil, if needed. Let cool before serving.
https://silvanaskitchen.com/gluten-free-dairy-free-strawberry-rhubarb-pie/

7 Comments

  1. Melissa on June 20, 2012 at 9:02 pm

    What could I use in place of the buttery sticks or butter? I can’t eat dairy…..

    • silvana on October 23, 2012 at 6:37 am

      Hi Melissa! Earth Balance buttery sticks are dairy free. Have you tried them?

  2. Nomadic Samuel on October 8, 2012 at 12:27 am

    This looks absolutely delicious! Strawberry and rhubarb pie is my absolute favorite. I love that you’ve made it gluten and dairy free.

    • silvana on October 23, 2012 at 6:38 am

      Hope you enjoyed the pie!

  3. Anonymous on November 27, 2012 at 11:28 pm

    What could I use in place of the egg, we don’t eat animal products? Would egg replacer work for this?

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  5. Rhonda on May 8, 2016 at 8:43 am

    I love your pie crust recipe the best. I have tried so many especially when I was not able to locate yours again. My husband bought me your book and i was hoping it would be in there. So excited to find it again!!! I have printed out a copy so I can put it in your book and never loose it again. Thank you so much for sharing! You have made my husband a very happy man!!!

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