Gluten-Free Berry Rhubarb Pie

Gluten-Free Berry Rhubarb Pie

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This is such a lovely pie, I truly enjoyed baking it. The nice thing nearly berry pies is that you can switch out the fruit, so you can use raspberries instead of rhubarb, or blackberries otherwise then again of blueberries. Either pretension its delicious! Ive tried a lot of gluten-free piecrusts, but this one is by far the best looking and tasting one. objective you enjoy!

The ingredient of Gluten-Free Berry Rhubarb Pie

  1. 3 cups gluten-free all-purpose baking flour (such as Cup4Cupu2122)
  2. 1 tablespoon white sugar
  3. 1 teaspoon fine salt
  4. 1 cup Cool unsalted butter, cut into cubes
  5. u00be cup ice chilly frosty water
  6. 4 cups hulled and halved strawberries
  7. 4 cups roomy blueberries
  8. 4 cups thinly sliced rhubarb
  9. 1 lemon, zested
  10. 1 teaspoon vanilla extract
  11. 1 cup white sugar
  12. u00bc cup gluten-free cornstarch
  13. u00bc teaspoon salt
  14. 1 egg
  15. u00bc cup water
  16. 1 tablespoon raw sugar, or to taste

The instruction how to make Gluten-Free Berry Rhubarb Pie

  1. stir up flour, sugar, and salt together in a bowl. Toss butter in the flour fusion until coated. Transfer union to a food processor and pulse in rushed bursts until butter is the size of hazelnuts. Drizzle ice water through the feed tube, pulsing in immediate rushed 4-second bursts until dough comes together in a ball.
  2. Divide dough into 2 equal balls. Flatten into disks and wrap each disk in parchment paper and plastic wrap. Refrigerate disks until firm, just about 1 hour.
  3. Preheat the oven to 425 degrees F (220 degrees C).
  4. Roll out 1 disk into an 11-inch circle. Transfer it to a 9-inch pie plate. Trim the overhang to 1 inch.
  5. Bake in the preheated oven until golden, 15 to 20 minutes. Let crust cool while you make the filling. maintenance oven on.
  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 join up in the sugar blend just early pouring exceeding the crust.
  7. Beat egg and water together in a small bowl to make egg wash. Brush the rim of the bottom crust later the egg wash.
  8. Roll out second disk into an 11-inch circle. deliberately purposefully point of view exceeding the filled pie. Trim the edges and tuck the peak crust greater than the rim of the bottom crust to form a tight seal. Crimp the edge decoratively. Cut an X-shape into the peak crust. Brush the peak when egg wash and sprinkle afterward raw sugar.
  9. Place pie in the region of a baking sheet and bake for 20 minutes, turning halfway through. condense abbreviate temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden and the juices have thickened and trigger get going bubbling out through the X not far off from the top, 35 to 40 minutes.
  10. Place pie around a rack to cool completely, at least 1 hour.

Nutritions of Gluten-Free Berry Rhubarb Pie

calories: 585.3 calories
carbohydrateContent: 88.4 g
cholesterolContent: 81.5 mg
fatContent: 25.9 g
fiberContent: 9.5 g
proteinContent: 7.6 g
saturatedFatContent: 14.8 g
servingSize:
sodiumContent: 380 mg
sugarContent: 41.5 g
transFatContent:
unsaturatedFatContent:

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