Rustic Rhubarb Pie Recipe
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Tart rhubarb filling pairs nicely with the grainy-sweetness of the crust.
Note: This recipe adapts well to dairy-free and egg-free. For an egg-free crust, replace the egg with an additional three tablespoons butter and increase water from two tablespoons to 1/4 cup. At first, add two tablespoons water. If dough seems dry, add remaining two tablespoons water. For a Dairy-free crust, replace the butter with solid shortening.
Active Time: About One Hour
Total Time: About Three Hours
Special Equipment: 10-inch Pie Pan
4 ounces (about 1 cup) sorghum flour
1.25 ounces (about 1/4 cup) sweet rice flour
1 ounce (about 1/4 cup) tapioca starch
2 tablespoons granulated sugar
3/4 teaspoon salt
4 ounces (1 stick) butter, chilled and cut into six pieces
1 large egg
2 tablespoons cold water, divided
For the Filling
gluten-free cooking spray
1/2 cup granulated sugar
2 tablespoons cornstarch
14 ounces (about three cups) sliced rhubarb
Juice of half a lemon (about one tablespoon)