Saturday night my family came over for dinner and I made this Gluten Free Strawberry Rhubarb Pie! I love making ridiculously yummy desserts for my family and partner Jesse to taste test.
Whilst I must admit I have made this strawberry rhubarb pie once before I forgot just how amazing it is! The pastry is nice and flaky and the pie has the perfect balance of tart and sweet flavour. Thanks to Williams and Sonoma for the original recipe I modified to be gluten free.
Anyway, I thought I would share the recipe with you. It’s well worth making and goes perfectly with a scoop of ice cream.
- 2½ cups gluten free plain flour
- 2 tablespoons sugar
- ½ teaspoon salt
- 250 g unsalted butter cut into ¼ inch cubes
- 6 tablespoons very cold water
- 3 cups (375g) strawberries, hulled and quartered lengthwise
- 3 cups (4-5 stalks) rhubarb, trimmed and sliced ½ inch (12mm) thick
- 1 cup sugar
- 2 tablespoons cornflour (gluten free)
- 2 tablespoons quick cooking tapioca
- 30 g cold unsalted butter cut into small pieces
- 1 pinch salt
Stir together the flour, sugar and salt in the mixing bowl of your stand mixer. Add the butter and toss with a fork to coat the flour mixture. Then using your stand mixer fitted with the paddle attachment, on medium-low speed mix the dough until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix on low speed until the dough pulls together.
Transfer the dough to a work surface, pat into a ball then halve and flatten. Lightly flour the work surface and roll out the two halves into a round 30 cm in diameter and about ⅛ inch (3mm thick). Without stretching, use the first half of dough to line a 23 cm pie dish with a ½ inch (12mm thick) overhang. Refrigerate the second half with the pie base until ready to cover the pie filling.
In a small bowl, stir together the sugar, cornflour, tapioca and salt. Place the strawberries and rhubarb in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly. Immediately transfer to the dough-lined pan and add the small pieces of butter.
Cover the filled pie with the reserved pie dough, leaving a 1 inch (2.5cm) overhang. Seal of the edges of the pie crust by pressing the dough layers firmly together. Then cut out 5-6 small key holes or slits in the top crust to allow steam to escape while baking. Refrigerate the pie until the dough is firm 20-30 minutes. Meanwhile preheat the oven to 180°C.
Bake the pie for 50-60 minutes until the crust is golden and the filling is thick and bubbling.
Transfer to a wire rack and let cool completely to set. Then serve with ice cream or a dollop of cream as desired.
Serve at room temperature or rewarm in a 180°C (350°F) oven for 10-15 minutes just before serving with vanilla ice cream or cream.