While I’m away on my honeymoon Adina from Gluten Free Travelette has a delicious pie recipe for you.
Hi there fellow Squirrelly Minds readers! I’m Adina from Gluten Free Travelette and I’m so honored to be guest posting for Tan while she’s off having a wonderful time with her wedding and honeymoon!
To celebrate, I thought I’d share a pie that I actually ended up making for my own wedding. The night before our wedding I was defrosting the rhubarb for our gluten free wedding pies and realized that I didn’t have enough to make the number of pies I had planned – so I improvised. I grabbed a pint of fresh blueberries and ended up with a Rhuberry Pie!
A couple of tips before we get to the recipe; I use Gluten Free Girl’s pie crust recipe for my crust and posted a breakdown of her flour mix specifically for the piecrust here. If you don’t need to be gluten free, feel free to use ½ cup all-purpose flour instead of the sweet white rice flour and cornstarch mixture. To make the lattice crust, I love these instructions from Simply Recipes.
1 recipe piecrust (top and bottom)
1 lb rhubarb, chopped (about 4 large stalks)
10 oz blueberries, washed (about 1 pint)
¼ cup sweet white rice flour + extra for rolling out your piecrust
¼ cup cornstarch
1 tbsp psyllium whole husks
1 tsp powdered ginger
3 tbsp butter, cut into ¼ inch pieces.
1/3 cup honey
1 egg, beaten
Heat the oven to 425 degrees.
In a large bowl, toss the chopped rhubarb and blueberries. Set aside.
In a small bowl, whisk together the sweet white rice flour, cornstarch, psyllium, and ginger.
Add the flour mixture to the large bowl and toss to coat the rhubarb and blueberries.
Add the butter chunks and honey to the large bowl and mix to coat the rhubarb and blueberries.
Roll out your bottom piecrust according to your recipe and place in your pie dish.
Carefully, pour and press the fruit mixture into the pie dish.
Roll out your top piecrust and either place gently on top of the fruit, cutting an X in the top as a vent, or cut in strips and make a lattice top.
Brush the top of the crust with the beaten egg.
Bake for about 45 minutes or until the fruit filling is generously bubbling.
Allow to cool completely before enjoying.
Makes 1 pie!
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