Indulge in the best gluten-free strawberry rhubarb pie! Enjoy a delicious treat without the worry of gluten. Order now and satisfy your cravings.
Indulge in a Delicious Gluten-Free Strawberry Rhubarb Pie!
Learn how to make the best gluten-free strawberry rhubarb pie that strikes the perfect balance between sweet and tart. This delicious treat will have you and your loved ones coming back for more, guaranteed. Follow along as the recipe is broken down step by step, ensuring that even beginner bakers can create this mouth-watering dessert.
The combination of fresh strawberries and tangy rhubarb creates a flavor profile that is truly irresistible. Whether you follow a gluten-free diet or simply love a good pie, this recipe is a must-try. Don’t miss out on the opportunity to impress your friends and family with a homemade dessert that is sure to become a favorite for years to come.
Indulge in a Deliciously Guilt-Free Slice of Heaven!
Hey guys today I’m going to show you how to make gluten-free strawberry rhubarb pie you know I had never had rhubarb until I made this pie and boy am I a fan now and my husband is too he nearly ate the entire pie himself I had to save a couple pieces for my mom and dad if you get a chance to make this pie you are going to absolutely love it it’s the.
Right amount of sweet and tart and of course that crust is absolutely incredible so let’s get into it and I’ll show you how to make it I’m starting by making the filling and I want to cook my rhubarb down just a little bit until it’s soft and tender so I’m doing that by sautéing it with 4 tablespoons or 56 G of butter and this.
Is a pound or 454 G of rhubarb that I’ve chopped into half in slices I scoured the internet for strawberry rhubarb pies and only one what that was actually in one of my cookbooks from gazina pra um cooked the rarb before putting it in the filling and it was absolutely incredible so I stuck with it changed up her recipe to suit my taste and as you can see the.
Rhubarb is getting nice and tender now so now that it’s tender I’m going to go ahead and add in a few more ingredients starting with 1 cup or 220 G of firmly packed brown sugar if you just pack your brown sugar you’ll get about 200 grams out of it per one cup but if you firmly pack it you will you will get 220 gam best advice just weigh it and then you.
Won’t have a problem I’m also adding to that 1/4 cup or 60 gram of heavy cream and a tablespoon of vanilla extract now I see I have large lumps of brown sugar in here but they will cook down and that what I’m basically going for is when the sugar basically melts so that’ll be about 5 minutes of cooking and to this I’m also going to add the zest of one.
Orange I really liked the combination of the orange with the strawberries and the rhubarb it just really brightened the whole thing up it just made a difference you can leave it out you can also a lot of people add lemon zest to theirs but I really like the orange myself do what you’d like like and see those lumps are.
Disappearing quickly okay this looks perfect so I’m going to take it off the heat and I’m going to pour it over 2 lbs or 998 G of strawberries that have been holed and sliced as well as add to that 1/4 cup or 40 G of tapioca starch you can use corn starch or aor root starch I just like tapioca in most of my fruit pie fillings.
It just seems to make so much of a better uh consistency to the pie and less runny so I’m mixing that together and I’m going to put that aside and break out my pie crust now I’m not going to go into how to make this pie crust because it’s in so many of my other videos but if you haven’t made this yet go to the video I am showing above and.
You will see how to make the best pie crust ever gluten-free or not this is at least this is what my husband tells me and I would tend to agree with him he tells me like it is if he doesn’t like something he’s going to tell me and he says this is the best pie crust he’s ever had and I would have to agree with him I have to say because it is just a.
Dream to roll out a dream to work with and it creates the most tender but also flaky pie crust you will ever have make sure like after you roll each side out stop moving around and that will ensure that it won’t stick and add more flour if you need to so we’re just going to get this into a at least about an 11.
In rough Circle it doesn’t have to be perfect mine are never perfect and that’s perfectly fine um just something that’s going to fit into a 9in pie plate so here’s my pie plate just want to make sure that it’s going to fit and yes it will definitely fit so I’m going to take the pie Crest and roll it onto my rolling pin and then.
Unroll it right off of my rolling pin into my pie plate so simple to do and then I’m going to make sure to press it into all the corners of that pie plate okay this we’re just going to put aside we’re not going to trim it off or anything we’re going to put it in the fridge while we do the other part of this and this is the lattice top I have.
Another video that I’ve created a really nice lattice top and it goes into a little more detail than this one does so if you want to check that out I’ll leave a link for that above I am making about roughly 1 in thick strips you can also make them half inch you can make them different sizes um whatever you’d like but.
Generally go for about eight eight strips or so four on going one way and four going the other way so now we’ll get our chilled pie crust out and we’ll go ahead and add our filling to it that’s also nice and cooled down it does not need to be chilled before it goes in there just as long as it’s nice and cool look at all that luscious filling it is.
So good you guys that rhubarb I would probably never want another pie strawberry pie like this a baked strawberry pie without that rhubarb now if you want a strawberry pie that is not baked that is using fresh strawberries that is unbaked in the fill you have to try my fresh strawberry pie I’ll leave a link for that above so I’m.
Just going to take my four strips and go across so now I have to think a minute how I do this every time I do lce cruts I have to think back to how to do this so I’m just going to start by putting the one vertical on the one side just to get it started and now I’m going to take every other one and fold them over so that I can put the.
Other vertical right next to it if that makes any sense whatsoever it’s hard to explain rather than just watch how to do it now I’ll take the opposite ones that I didn’t fold back and I think you get the gist again you don’t have to do the lattice top I think it just is really pretty in this pie particularly but again you can.
Just do a just a regular pie top and just make sure you vent it and as you can see one of my pie crust strips was broken and you’ll never know it once it’s all said and done now I’m just taking that excess pie dough and folding it rolling it basically over the edges of all of the strips and pressing it down really.
Well and now I’m just crimping the edges you can do use a fork for this I just like using my um fingers and my thumb and I we at our house like a nice thick crust Edge if you don’t you can trim some of that off and just make it nice and thin basically okay now I’m taking an egg wash which is just one egg mixed with.
About a tablespoon of water and a pinch of salt and I’m just egg washing all of the lattice part and for a final note this is is totally optional you can take some turbinado demarara or sparkling sugar and just sprinkle it all over the top and this goes into a 350° fah oven and it bakes for about 50 to 55 minutes.
Or until you see bubbling filling coming out of those uh slits of the pie crust and it’s nice and golden brown so let’s get into the oven I have it on a sheet tray just to catch any drips and here it is you guys it smells and looks so wonderful but we have to let it cool you guys before we can cut into it so it won’t be.
All soupy and this is it it is incredible you guys I can’t say it enough if you love rhubarb you will absolutely love this if you’ve never had rhubarb try it because you will be pleasantly surprised that tartness of the rhubarb goes so well with the strawberries it tames them down the sweetness just a little bit it’s so good.
You guys I hope you get a chance to make it enjoy
