Welcome back to Vintage Family Recipes tonight we’re scooting back to 24 pies men like it’s finally in season and I was able to get some at Central Market so tonight I’m going to make a rhubarb pie I’m also going to make a different crust than usual and I’m making it gluten-free and small because I’m the only one that eats gluten-free and I.
Think I might be the only one in the house that actually likes rhubarb so there’s no reason for me to make a big pie I’ve already sort of started I have my 1 and 1/2 cups of flour my quar my sorry my half a teaspoon of salt and my half a cup of shortening cubed I’m going to mix that together first and then we’ll take.
The next step I now have my flour and shortening my nicely together now I’m going to add in between four and 5 tablespoons of water I’m actually going to start with three and see what that looks like and then I’ll decide if I need to add one or two.
More does need to be a little bit more moisture than it is so I am going to add more water there we go I personally find working with gluten-free flour for a pie crust to be difficult and I don’t know if it’s just because I haven’t done it enough or if it really.
Is this difficult time will tell because I’m sure there’s other pies and 24 pies men like that the men in my house won’t like and so I’ll be making them gluten-free or it’s going to be something that I am just so desperate to try myself that I will make it glutenfree and they can eat it or not sprinkle some flour.
Down and I use Bob’s one to one gluten-free flour I know there’s other flowers out there it’s just the one that I personally like the most so it’s the one that I use flow on here flour all over my board my mat I should say we.
Go does seem to crumble easier than a regular crust the gluten CL crust does we’re going to give it our best go here get this rolled out as evenly and as thinly as possible make sure it stays rounded to the best of its ability definitely big enough okay so I’m going to peel this piece.
Off put it to the side put this in the center it up and there we go oh and it still cracked it cracked horribly which I am not surprised I really don’t know how people.
Do this successfully day in and day out with glutenfree maybe that’s why most bakeries don’t even make gluten-free pies I have fixed my holes where it cracked as I picked it up I am going to get better at this with gluten-free going to get my rhubarb.
Out I have chopped up my rhubarb already I am going to cut the amount down because I’m making a small pie if you’re making the full size pie it says to use a cup of sugar 3 tablespoons of flour an egg and two cups of rhubarb which is what I’m not going to do so I am going to put the flour and the sugar together and then I’m going to add the.
Egg so I actually Ed two tablespoons of flour and I’m going to put in sugar as well I’m going to put in a generous half cup of sugar crack my egg there’s my egg nice and mixed in with my flour and my sugar and now I’m going to.
Mix my rhubarb in I’m going to start with a cup and then if it looks like I need a little bit more I will do so but first I actually need to poke some holes in the bottom of my crust mix in the rubarb I’m going to put a little bit more rhubarb in here not a lot just a little bit add 4 and 1/2 cups to start.
I’m down to two and a half go here we go there we go let’s get this all the way in perfect it’s nice and full which is what I wanted so if you’re making a small deep dish it does look like you need.
About a cup and a half instead of just a cup if you want a nice full pie they’re a little cold which is what I wanted one two I really don’t feel like I can do much more because of how um small the pie plate is but we’re going to.
See falling apart even now that’s not good yeah as I pick them up they are completely falling apart in my hand but we’re still going to give it a good old try I am going to seal the seal the latti the lattice to the best the best way.
Possible and we’re going to take this piece and we are going to put it under here because at least it’s held together I am going to put a milk wash on top of this and I’m also going to turn my oven on this says a quick oven so 400° and I believe it’s 30 minutes but I will check that for 35 minutes so I’m.
Going to set my oven and then I’m going to milk wash my pie I’m going to use this to brush I’m going to use this leftover milk to brush on it and then I will be putting a little bit of sugar on top top and placing it in the oven once the oven is ready so I’m going to do just a little bit of a milk wash in the hopes that.
That also helps set the crust together better I know the last time I did a gluten-free crust the lattice work came out better than the non- gluten-free this time not as much but it should still look okay because I’m using the milk trest lece milk if you’re wondering is um sweet and condensed milk it is.
Evaporated milk and it is heavy cream all mixed together going to take some of my decorated sugar decorating sugar and I am going to sprinkle this on top of the crust I like to just put some in my hand and then I just slowly run it between my fingers to get it on top of the.
Crust but I definitely don’t shake this sugar if I was using regular sugar I would shake it but not this sugar last little bit right here and now we will get ready to put this in the oven cook well little pie cook well it has been 30 minutes and it looks.
Wonderful so I’m G to and I’m glad I put tin foil under it because it did did leak a little bit so now I don’t have to clean my refrigerator Iggy Pop move your tail oh and it is still leaking a little bit but that’s okay there we go and that is the the sweet and.
Condensed milk that’s leaking it’s time for the taste test Andrew has never had a rhubarb pie so I will remind people rhubarb is an acquired taste I don’t think there’s anybody who’s like oh it’s okay I think it’s either oh I love rhubarb or oh my God I’ll never eat that so he’s being brave to try this.
Um and it’s gluten-free crust so here we go it’s not that one oh it bubbled it’s bleeding no it’s not bleeding it’s bubbling there’s a difference I want to preface this with the crust is good okay so if someone likes rhubarb they probably like it uh I put it in my mouth and I was.
Like oh this isn’t that bad and then the longer it was in my mouth the less I liked it I told you it’s an acquired taste it ain’t for me Chief that’s okay I will a’t it I will eat the whole thing by myself not tonight though so thank you for watching if you decide to make this and you make it small I would definitely.
If I was doing this again I would do one of two things I would add the full 3 tablespoons of water I’m sorry not water he’s pouring water the full 3 tablespoons of flour even though I cut it down the amount down I would also cover the pie and let it cook for about 10 more minutes I’d cover it with tin foil so that it didn’t the crust didn’t.
Overcook any more than it was already cooked cuz it’s good but the inside could be firmer so either more flour or longer time with tin foil on top thanks for watching if you haven’t yet subscribed please hit the Subscribe button hit a like leave us a comment and we’ll see you next time on Vintage family recipes.
