Gluten Free Berry Rhubarb Pie Recipes

GLUTEN-FREE BERRY RHUBARB PIE

Gluten-Free Berry Rhubarb Pie image

This is such a lovely pie, I really enjoyed baking it. The nice thing about berry pies is that you can switch out the fruit, so you can use raspberries instead of rhubarb, or blackberries instead of blueberries. Either way it's delicious! I've tried a lot of gluten-free piecrusts, but this one is by far the best looking and tasting one. Hope you enjoy!

Provided by Utzy Naturals

Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes

Time 3h45m

Yield 8

Number Of Ingredients 16

Ingredients

3 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
1 tablespoon white sugar
1 teaspoon fine salt
1 cup cold unsalted butter, cut into cubes
¾ cup ice cold water
4 cups hulled and halved strawberries
4 cups fresh blueberries
4 cups thinly sliced rhubarb
1 lemon, zested
1 teaspoon vanilla extract
1 cup white sugar
¼ cup gluten-free cornstarch
¼ teaspoon salt
1 egg
¼ cup water
1 tablespoon raw sugar, or to taste

Steps:

Whisk flour, sugar, and salt together in a bowl. Toss butter in the flour mixture until coated. Transfer mixture to a food processor and pulse in short bursts until butter is the size of hazelnuts. Drizzle ice water through the feed tube, pulsing in quick 4-second bursts until dough comes together in a ball.
Divide dough into 2 equal balls. Flatten into disks and wrap each disk in parchment paper and plastic wrap. Refrigerate disks until firm, about 1 hour.
Preheat the oven to 425 degrees F (220 degrees C).
Roll out 1 disk into an 11-inch circle. Transfer it to a 9-inch pie plate. Trim the overhang to 1 inch.
Bake in the preheated oven until golden, 15 to 20 minutes. Let crust cool while you make the filling. Keep oven on.
Toss strawberries, blueberries, rhubarb, lemon zest, and vanilla extract in a large bowl. Mix sugar, cornstarch, and salt in a separate bowl. Toss fruit mixture in the sugar mixture just before pouring over the crust.
Beat egg and water together in a small bowl to make egg wash. Brush the rim of the bottom crust with the egg wash.
Roll out second disk into an 11-inch circle. Carefully position over the filled pie. Trim the edges and tuck the top crust over the rim of the bottom crust to form a tight seal. Crimp the edge decoratively. Cut an X-shape into the top crust. Brush the top with egg wash and sprinkle with raw sugar.
Place pie on a baking sheet and bake for 20 minutes, turning halfway through. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden and the juices have thickened and start bubbling out through the X on the top, 35 to 40 minutes.
Place pie on a rack to cool completely, at least 1 hour.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 88.4 g, Cholesterol 81.5 mg, Fat 25.9 g, Fiber 9.5 g, Protein 7.6 g, SaturatedFat 14.8 g, Sodium 380 mg, Sugar 41.5 g

BERRY RHUBARB PIE

Berry Rhubarb Pie image

This pie won First Place in the Fruit and Berry Category at the American Pie Council's 2000 National Pie Championship.

Provided by Susan Gills

Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 14

Ingredients

1 cup fresh blackberries
1 cup raspberries
2 cups rhubarb, cut into 1/2 inch pieces
¾ cup white sugar
¼ cup all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
⅔ cup shortening
2 tablespoons butter
4 tablespoons ice water
1 tablespoon butter, melted
1 teaspoon lemon juice
1 ½ tablespoons half-and-half cream
2 tablespoons white sugar

Steps:

To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
Preheat oven to 400 degrees F (200 degrees C).
Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 53.8 g, Cholesterol 12.5 mg, Fat 22.3 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 324.8 mg, Sugar 23.9 g

RHUBARB PIE (GLUTEN FREE)

Rhubarb Pie (Gluten Free) image

Single Crust Pie made with fresh or frozen rhubarb. This is my grandmother-in-law's recipe altered to make it gluten free.

Provided by RN4Action

Categories Dessert

Time 1h20m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 single gluten-free pie shell (I use Gluten Free Pantry pie crust mix)
2 cups rhubarb (sliced)
1 cup sugar
2 tablespoons rice flour
1 teaspoon cinnamon
1 tablespoon butter
2 eggs (beaten)
1/2 cup sugar
2 tablespoons rice flour
2 tablespoons butter

Steps:

Preheat oven to 350 degrees. Mix together the pie filling ingredients. Pour filling into unbaked pie crust. Mix together topping ingredients in a quart ziploc bag and mash to make crumble topping. Sprinkle topping over top of pie filling. Bake for 1 hour.

Nutrition Facts : Calories 226.9, Fat 5.7, SaturatedFat 3.2, Cholesterol 64.3, Sodium 49.5, Carbohydrate 43.2, Fiber 0.8, Sugar 37.9, Protein 2.2

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