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 have found that gluten-free crusts aren't too difficult.  What helps to make them easy is, ironically, their lack of gluten. Wheat-based pie crusts are very finicky.  They have to be rolled out correctly the first time or the gluten is developed and the crust becomes tough.  GF crusts don't have this issue. What makes gluten-free crusts tricky is that they tend to crumble and break apart.  However, you can try rolling them out as many times as you like.  If mine doesn't roll out correctly on the first go I just fold it over onto itself and roll it out again.  You can do this many times for a really flaky, layered pastry.  Or, if all else fails, you can just press it into the pan. The hardest part of making pie crusts for me is the timing and the temperature of the ingredients.  You have to keep the bowl, the ingredients, and the blade cold if you don't want to have your dough turn out like this disaster : Don't. There is a lot of wai...