Gluten-free Gourmand

I've been working on this recipe for my mom, who requested an easier, faster recipe than a traditional all-butter pastry crust  without any egg.  This crust is every bit as good, and much easier to handle due to the egg.  Plus, it's just in time for making your first strawberry rhubarb pie of the season. Gluten-free Pie Crust Recipe Makes one crust.  Double for pies that need a top crust. mix time: 5 min rest time: 30 min (optional) cook time:  30-50 minutes filled (like apple pie) or  20 minutes pre-cooked for a custard filling or as a gallette

I like sweet things, but I don't like things too sweet.  Strawberry Rhubarb pie is usually too sweet for me.  The point for me isn't the strawberries; it's the rhubarb.  This recipe features both flavors without overwhelming either.  It's not nearly as sweet as most strawberry pie recipes.  Who needs all that sugar?  It has a lovely tart flavor but doesn't overwhelm the strawberries.  My rhubarb came up early this year and is flourishing.  The stalks aren't incredibly red, though, so the strawberries help out with the color. Strawberry Rhubarb Pie Recipe First you must have on hand a gluten-free pie crust .  If you are making this from scratch it takes about a half-hour so plan ahead.  You can make the pie filling before rolling out the dough while it's refrigerating to save time, or the crust can be made the day before and stored in the fridge if needed.  Once that is finished the making of the pie is very quick and ea...

I love pumpkin, but for some reason, I've never liked pumpkin pie. I've tried to get into it, but it's been over thirty years now and I have to admit that I've been unsuccessful. I have, however, found a solution: Butternut Squash Pie. I make this pie as more of a custard than your standard pumpkin pie. I go a little light on the seasonings and the sugar. Butternut squash is naturally sweet so you don't have to add a ton of sugar. Butternut Squash Pie Recipe (A clever substitute for Pumpkin pie) Have a (gluten-free) pie crust ready to bake. Heat the oven to 350 degrees. With a cleaver or other dependable knife, remove all the seeds and cut into 1 1/2-inch cubes: 1.5 lb butternut squash Roast the squash on a baking sheet or roasting pan until it feels done when poked with a fork. Remove from the oven and let cool to room temperature. Puree the squash in a food processor. In a large bowl, whisk: 3 large eggs Whisk in: 2 1/2 cups of the butt...