Gluten-Free Berry Rhubarb Pie

A juicy filling of blueberries, strawberries, and rhubarb bubbles up through a gluten-free piecrust in this summery double-crust masterpiece.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 45 mins
• Calories: 585 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

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.

Step 3

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.

Step 4

Roll out 1 disk into an 11-inch circle. Transfer it to a 9-inch pie plate. Trim the overhang to 1 inch.

Step 5

Bake in the preheated oven until golden, 15 to 20 minutes. Let crust cool while you make the filling. Keep oven on.

Step 6

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.

Step 7

Beat egg and water together in a small bowl to make egg wash. Brush the rim of the bottom crust with the egg wash.

Step 8

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.

Step 9

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.

Step 10

Place pie on a rack to cool completely, at least 1 hour.