Makes 4-6 individual pies Difficulty
For crust: 1-1/4 cup gf flour 6 Tablespoons cold unsalted butter, cut into small pieces 2 Tablespoons cold vegetable shortening 1/4 teaspoon salt 4 Tablespoons ice water, or more as needed
For filling: 2 cups rhubarb stalks, chopped into 1" pieces 2 cups strawberries, hulled and cut in half 1 cup sugar 1/4 cup corn starch 1/4 teaspoon salt
2 cups whipping cream 1Tablespoon powdered sugar
For crust: Place the gf flour and salt in a medium bowl. Using a pastry cutter or 2 knives, cut the butter and shortening into the flower and salt mixture until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and mix just until incorporated. Continue to add more ice water as needed, a tablespoon at a time, until you have a smooth dough. Form the dough into a disk, wrap tightly with plastic wrap, and refrigerate for 1 hour.
Remove the dough from the refrigerator and place on a lightly gf floured surface. (We use an extra large Silpat - a sort of "rubber" non-stick mat - which really helps prevent the dough from sticking to the bottom surface.) Lightly flour the surface of the dough with gf flour. Roll the pastry to a round, about 11-inches in diameter. Transfer to a jelly roll pan or baking pan and fold the edges over to make a decorative rim that will hold the filling. Prick with a fork, cover and refrigerate for 20-30 minutes.
Preheat the oven to 425°F. In a large bowl, combine rhubarb, strawberries sugar, corn starch and salt. Toss to blend and let sit for 15 minutes. Scoop filling onto crusts in a generous layer. Place in oven and bake for 30 minutes. Reduce temperature to 350 and bake for 15 more minutes. Let cool on rack. When cool, whip cream and add sugar. Top pies with whipped cream and serve.
We used The Gluten Free Pantry’s Country French Bread mix flour for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.