Gluten Free Strawberry Rhubarb Pie Recipe.

Instructions

dough preparation:

In a large bowl, whisk together the dry ingredients. Cut in the shortening using two knives or a pastry cutter until it resembles a fine meal.

Add the water or vodka and water gradually to make the consistency you need to form a ball – err on the side of it being wetter rather than crumbly, but only add enough to hold the dough together in a firm ball. Divide the dough in half and form two flattened disc shapes; wrap in plastic wrap and set aside on the counter for 30 minutes while you make your filling.

filling preparation:

In a large bowl, stir to combine all filling ingredients. Set aside while rolling out crust pastries.

crust preparation:

Preheat oven to 400° F.

After allowing the dough to rest, roll the pastry out onto a surface dusted with gfJules™ Flour. A flexible pastry sheet (e.g. Silpat) for that purpose works well. Roll one of the discs of dough to a diameter at least 1 inch larger than the diameter of your pie pan.

Gently lift an edge of the rolled out crust using a butter knife or bench scraper. Lay the edge over your rolling pin so that it is supported by the rolling pin as you lift the crust onto your pie plate. Gently pat into shape and allow the excess crust to lay over the edge of the pie plate until the top crust is finished. (Video tutorial here!!)

To cover with a whole top crust, roll out the other disc of dough in the same fashion, then lift the crust and lay on top of the filled pie plate, sealing the edges with the bottom crust, then fluting with your fingers or the blunt end of a knife handle. Be sure to cut several slits in the top crust to vent it during baking – the fruit will bubble up and steam as it cooks and needs some places to escape!

If the crust cracks or if you want to add more decoration, cut small shapes like hearts or stars out of the extra pie dough and lay them on top of the crust -- seal by dabbing water or milk onto the back of the cut out shapes before laying on the crust.

To make a lattice crust, cut the second rolled dough into 8-10 strips. Lay 4-5 strips, evenly spaced, across the top of the pie in one direction, then lay the remaining strips in the opposite direction on top. Where possible, lift every other strip and layer the opposite strip underneath, forming a woven design (this step is not essential). Trim ends and fold all crust edges over, pressing to seal. Flute or crimp edges for a decorative finish.

Line the oven shelf below the pie with aluminum foil to prevent dripping into the oven. Cover crust edges with foil or pie crust saver to shield crust. Brush the crust with beaten egg or milk of choice to help brown the crust as it bakes.

Bake at 400° F for 10 minutes; brush top with egg wash again. Reduce the oven temperature to 350° F and bake for another 30-40 minutes, until filling is thickened and bubbly and the crust is lightly browned (if crust is browning too much, replace the foil or pie crust saver). Turn off oven, open oven door, sprinkle pie with sugar, then allow the pie to cool slowly in the cooling oven.

Serve warm with or without ice cream.

For even more pie rolling, pie crust transferring, pie baking tips, watch this video!