GLUTEN-FREE STRAWBERRY RHUBARB PIE

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INGREDIENTS

• Gluten-Free Pastry:
  • ⅔ cup each brown rice flour and white rice flour
  • ½ cup each sweet rice flour and tapioca flour
  • 1 tbsp granulated sugar
  • 1 tsp xanthan gum
  • ¼ tsp salt
  • 1 cup cold butter, cubed
  • 1 tbsp vinegar
  • ¼ cup ice water (approx)
• Filling:
  • 4 cups chopped (1-inch/2.5 cm pieces) rhubarb
  • 2 cups quartered hulled strawberries
  • 1 cup granulated sugar
  • ½ cup tapioca flour
  • 1 tsp vanilla
  • pinch ground ginger
  • 2 tbsp butter
  • 1 egg yolk
  • 1 tbsp coarse sugar

DIRECTIONS

1. Gluten-Free Pastry:
   • In a large bowl, whisk together brown rice, white rice, sweet rice, and tapioca flours, sugar, xanthan gum, and salt.
   • Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces.
   • Combine vinegar with ice water; drizzle over flour mixture, tossing with fork and adding up to 2 tbsp more ice water if necessary until ragged dough forms.
   • Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 1 day.)
2. Filling:
   • In a large bowl, combine rhubarb, strawberries, sugar, tapioca flour, vanilla, and ginger.
3. Assembly:
   • Cube butter; set aside.
   • Between 2 sheets of parchment paper, slowly roll out 1 piece of the pastry (pressing edges together if cracks form) into a circle large enough to fit into 9-inch (23 cm) glass pie plate.
   • Peel off top sheet of paper; place back onto pastry. Carefully turn over; peel off top sheet of paper.
   • Transfer, pastry side down, to pie plate; peel off remaining paper. Trim edge to leave ¾-inch (2 cm) overhang.
   • Scrape filling into pie shell; dot with butter.
   • Roll out remaining pastry between 2 sheets of parchment paper to 9-inch (23 cm) circle; peel off top sheet of paper.
   • Whisk egg yolk with 2 tsp water; brush some over bottom pastry rim.
   • Center pastry over filling; peel off remaining paper. Trim edge to leave ¾-inch (2 cm) overhang. Fold overhang under bottom pastry rim; crimp with fork.
   • Brush top with remaining egg wash; sprinkle with coarse sugar.
   • Cut steam vents in top.
4. Bake on rimmed baking sheet on bottom rack in 425°F (220°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake until bubbly and bottom is golden, 60 to 65 minutes. Let cool in pan on rack.

NUTRITIONAL INFORMATION, PER SERVING: about 577 cal, 4 g pro, 28 g total fat (17 g sat. fat), 79 g carb, 4 g fibre, 94 mg chol, 274 mg sodium, 291 mg potassium. % RDI: 7% calcium, 6% iron, 24% vit A, 37% vit C, 7% folate.

TIP FROM THE TEST KITCHEN

• Use tapioca flour