I’m no expert on gluten free baking — and I don’t need to be! That is the whole point of this series — to show you that pie does not have to be perfect to be good. People LOVE and appreciate a homemade pie, no matter how it turns out.
This pie crust is about managing your expectations. It won’t roll out smoothly and lift into your dish the way regular pie dough does. It will be sticky. It will be messy. It will break. It will look like a disaster. AND….like an ugly duckling, it will still become a gorgeous, delicious swan of a pie. I promise!
|Use cookie cutters to transform your
pie into an art piece!
Gluten free flour can be hard to come by these days, so if you can’t find the GF all-purpose flour then use almond flour, or rice flour, or whatever GF flour variety you can find. The recipe is pretty much the same no matter which type of GF flour you use and it’s a simple one.
For a double-crust pie, you will need:
3 cups GF flour (plus extra for rolling dough)
1 cup butter
Ice water (or milk — some even use sour cream in addition to a liquid)
1 to 2 tablespoons sugar (optional)
2 teaspoons Xantham Gum (I didn’t have any, but it can help bind the dough and give it elasticity)
For strawberry-rhubarb filling:
8 cups chopped fruit — combo of strawberries and rhubarb
1 cup sugar
1/4 cup Minute tapioca
Watch this episode to the end, because….baby goats.
Previous episodes: Here’s the playlist on YouTube
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Lastly, please send me pictures of your finished pies!!! I will post them in my “victory shot” album on Facebook.