Gluten-Free Rhubarb Pie
Thinking about baking for my husband brings up the sole question of what kind of pie. (Pie is always at the top of his list, it seems.) With all the flavorful rhubarb showing up in yards and gardens and supermarkets this time of year, what better time to make a rhubarb pie?
There’s the original, focused, undistracted Rhubarb Pie, and after that, there are options like Strawberry-Rhubarb Pie, not to be outdone by Apple-Rhubarb Pie, and then of course there could be a Rhubarb Custard Pie…but let’s not get too far afield at this point. I don’t make pies too often because we just don’t need that much sugar in our diets these days, but sometimes everyone needs dessert.
Prepare your favorite pastry recipe (sometimes a mix is a good choice for one). An example of one of the mixes you might use would be Bob’s Red Mill GF Biscuit and Baking Mix . The recipe for “Flaky Gluten Free Pie Crust” is on the back of that package.
I like Bob’s Red Mill’s mix fine, but at this point I’m still experimenting to find a pastry recipe that Al actually likes, so most of the time I have to make a regular crust for him and GF for me.
However, the filling is gluten-free so it goes in each. Whichever pastry recipe you use, a glass or ceramic pan will make a better crust for your pie. Plan to make a generous crimped edge, since a fruit pie will always bubble up. If you have a solid aluminum pizza pan, place that under the pie plate to catch drips.
Rhubarb Pie – Gluten-Free
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