Rhubarb Pie Gluten Free and Great!

we are now serving pie even though Dan's not here

we are now serving pie even though Dan’s not here

This is made with the Rhubarb from our own garden and few more from friends. Loving hands made the whole thing . We were truly amazed what happens when a determined young person follows the directions carefully and is creative. What a gift.

The crust recipe comes from Great Gluten
Free Eats by Allyson Kramer my notes are added as to what worked for us. Her book is excellent by the way.


  • 1 &  3/4 cups superfine brown rice flour (we used Bob’s Gluten free flour blend )
  • 1/2 cup of corn starch
  • 1/2 cup tapioca starch
  • 1 tsp xanthan gum
  • 1 teaspoon baking powder
  • 2 1/2 tbsp organic granulated sugar
  • 1/2 tsp sea salt
  • 1 cup plus two tablespoons earth balance buttery sticks
  • 3 tbsp apple cider vinegar
  • 1/2 cup very cold water( you may not need all of the water)
  • we put in all the dry ingredients then worked in the margarine with a pastry blender. The food processor works well too. Then add the vinegar and some of the  water and pulse a few times until it starts to ball up and become a dough that is not quite sticky. Scrape the dough out of the processor onto a floured wax paper or parchment paper and knead in a couple of tablespoons of flour if needed. A turn or two is all that is necessary. Pat dough into a disk and lay in the pie pan to  chill at least two hours. Then roll into a circle to fit pie plate. I like to prick the crust in the pie pan before baking to avoid bubbles before you pre-bake the crust. If you need to pre-bake the crust- bake at 400 degrees for 10 to 15 minutes
  • Note here: The recipe claimed it made one crust but we believe it will easily make a two crust pie as the dough was too thick for our liking. The texture was great and almost flaky, a huge compliment for a gluten free pie crust.  Bake at 400 degrees for 45 minutes and shield the rim of the pie plate with foil to keep the edges from becoming too dark. Beautiful and yummy too. I guess it pays to follow the recipe to a tee for a change . Who knew?
  • For the filling we used the recipe found for fruit pies on the side of the minute tapioca box. Makes a great pie every time as far as I am concerned.
  • recipe  on box of tapioca-strawberry and rhubarb pie or one or the other this works .2 cups of each fruit or 4 cups of just one fruit.1/4 cup tapioca (minute kind)1 1/4 cup of sugar, 1 teaspoon of grated orange peel if you have it. Mix all of the filling ingredients and let stand for 15 minutes. Fill the pie crust unbaked also not pre-baked with the filling.  Dot with 1 tablespoon butter. Cover with top crust and seal edges or leave as a one crust pie. If you do a double crust you need to cut slits in the top crust. bake in pre-heated oven at 400 degrees 40-45 minutes or until juices form bubbles that burst slowly. Cool serves 8 .. Really?  8 ?
  • a note, I remade this crust using the brown rice flour and the crust was not nearly as good as when you used the Bob’s flour blend. The brown rice flour made the crust taste gritty.



Rhubarb pie as is bakes

Rhubarb pie as is bakes

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