Strawberry Rhubarb Pie and Crust Recipe

Well, it is about that time of the year when strawberries and rhubarb are ripe or getting ripe!  Strawberry Rhubarb Pie always makes me think of spring — some of the first fruits to be ready in the garden!

What intrigued me most about this post from Living Without is the Pie Crust recipe!  Gluten Free Pie crusts are a whole different animal when making pies!  The following recipe lists step by step on how to make a wonderful Gluten Free Pie crust:

Allergy-Friendly Pie Crust

MAKES TWO 9½-INCH CRUSTSStrawberry Rhubarb Pie and Crust Recipe

1⅛ cups Gluten-Free Multi-Blend Flour Mix, more
as needed
⅔ cup finely ground gluten-free rolled oats
¾ cup + 1½ tablespoons millet flour
1½ teaspoons xanthan gum
¾ teaspoon salt
1½ tablespoons sugar (omit for savory recipes, like quiche)
1 cup cold leaf lard or regular lard, cut into pieces
½ cup ice-cold water (more, as needed)

Wash for Top Crust
2-3 tablespoons high-protein milk of choice (soy, almond, hemp)
1 tablespoon sugar

1. In the bowl of a stand mixer using the paddle attachment, combine flour mix, oats, millet flour, xanthan gum, salt and sugar. Turn mixer off.

2. Drop lard by the tablespoonful onto dry ingredients. Turn mixer on low and combine ingredients. When lard has coated the flour and bits of lard are about the size of peas, slowly add the water in a stream, enough to moisten the dough (you might need a little more water). If dough starts to make a wet, whipping sound, add a few more tablespoons of flour a little at a time until you have a soft dough. (If mixing by hand, use a pastry blender to mix lard into dry ingredients; then gradually add water until a soft dough forms.)

3. Gather a bit more than half of the dough into a ball and shape it into a 6-inch disk for the top crust. Shape remainder into a 4-inch disk. If the dough becomes sticky, wrap both disks tightly in plastic wrap and refrigerate for 20 minutes before rolling out.

4. On a cool countertop, between two sheets of plastic wrap, roll the 4-inch disk into an 11-inch circle. While rolling, frequently flip the dough over and lift up plastic wrap to ensure dough isn’t sticking. Remove plastic wrap from one side. Pick up plastic wrap sheet with dough and place it, dough side down, into pie plate. Peel off plastic wrap.

5. Trim overhanging dough or tuck it under itself. Crimp the crust by pinching a V-shape every ½-inch around the edge.

6. To partially bake the crust, cover it with foil and heap dried beans or pie weights inside. Then place pie plate in the refrigerator while oven preheats to 400 degrees. Bake crust for 15 minutes or until edges turn golden. Allow crust to cool for a few minutes. Then remove foil and weights. If a crisp crust is desired, return crust to oven to bake uncovered for 3 more minutes. Allow crust to cool for 10 minutes before filling with prepared fruit.

7. For a doubled-crusted pie, partially bake the bottom crust for 10 minutes to prevent sogginess. Roll out top crust to at least a 12-inch circle and place it on top of mounded fruit filling. Fold under the overhang of dough to create a thick edge around the pie. Crimp edges to seal. Cut 7 slits into the top crust for venting.

8. For a lattice top, roll out the second disk and cut into ¾-inch wide strips. Place half the strips horizontally and the rest vertically across the pie, weaving them together for a lattice look.

9. Brush the top crust with egg wash. For more about top crust washes, see “Easy as Pie.”

10. Bake assembled pie in a 325-degree oven for one hour. Pie is done when a knife inserted meets with slight resistance but still easily penetrates the fruit. If pie bakes longer, cover loosely with foil to prevent over-browning.

READ FULL RECIPE (You will need to access the original article to find out how to make the filling!)

Do you have a pie recipe you would like to share with the rest of us?  I would love to post it on my blog!

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