Gluten Free Strawberry Rhubarb Pie

Ingredients:

• 1 recipe Gluten Free Pie Double Crust Pie Dough
• 1 cup granulated sugar
• 1/2 cup Carla's Gluten Free All-Purpose Flour Blend Recipe
• 1 lb. rhubarb stalks, chopped
• 4 cups strawberries (fresh or thawed frozen)
• 2 Tablespoons unsalted butter, melted and slightly cooled
• 1 large egg yolk, for egg wash
• 1 Tablespoon cream or whole milk, for egg wash
• 1 Tablespoon granulated sugar, for crust

Instructions:

1. Make the pie crust as directed in the above link. Line with parchment paper and parbake (prebake) filled with dry beans or pie weights for 15 minutes. Set aside.
2. Preheat oven to 400ºF.
3. In a large bowl, whisk together sugar and flour blend.
4. In a separate bowl , combine rhubarb and strawberries. Distribute melted butter on top. Sprinkle with sugar and flour. Toss to combine and set aside to develop juices, 20 - 40 minutes.
5. Pour the filling into the pie crust. Add the top crust and pinch to seal edges. Crimp with a fork, if desired. Alternatively, you may cut the dough into strips and weave them like a basket. (If the dough is a little dry and does not seal, dab a little water between the layers.
6. To make the egg wash, whisk together milk and egg yolk. Baste the top of the crust with egg wash. For a darker crust, omit the milk. Sprinkle 1 tablespoon sugar on top.
7. If using a solid top crust, create slits in the top so it can breath and prevent leakage. This also allows the steam to escape, which prevents a soggy crust. During the baking process, the dough often closes the slits you make. To prevent this, open the slits wide or remove a piece of dough to create a hole.
8. Bake for 35 to 40 minutes, or until bubbly and golden brown. You can place it under a broil for a few seconds if you prefer a brown crust. Transfer to a wire rack to cool prior to slicing.

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