This recipe appears in:Gluten-Free Tuesday: Rustic Rhubarb Pie with Sorghum Crust
Tart rhubarb filling pairs nicely with the grainy-sweetness of the crust.
Note: This recipe adapts well to dairy-free and egg-free. For an egg-free crust, replace the egg with an additional three tablespoons butter and increase water from two tablespoons to 1/4 cup. At first, add two tablespoons water. If dough seems dry, add remaining two tablespoons water. For a Dairy-free crust, replace the butter with solid shortening.
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- For the Crust
- 4 ounces (about 1 cup) sorghum flour
- 1.25 ounces (about 1/4 cup) sweet rice flour
- 1 ounce (about 1/4 cup) tapioca starch
- 2 tablespoons granulated sugar
- 3/4 teaspoon salt
- 4 ounces (1 stick) butter, chilled and cut into six pieces
- 1 large egg
- 2 tablespoons cold water, divided
- For the Filling
- gluten-free cooking spray
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 14 ounces (about three cups) sliced rhubarb
- 1 tablespoon lemon juice (about one tablespoon)
For the Crust: In bowl of food processor, combine sorghum flour, sweet rice flour, tapioca starch, granulated sugar and salt. Pulse to combine. Add butter. Pulse to combine until no large pieces of butter remain and mixture resembles coarse breadcrumbs, about 8 to 10 one-second pulses. Add egg. Pulse to combine. Add one tablespoon water. Pulse until dough forms. If dough is dry, add remaining tablespoon water.
Turn dough out onto lightly white rice floured counter. Pat into a 4-inch round and wrap tightly in plastic wrap. Chill at least two hours or up to overnight.
For the Filling: Adjust oven rack to middle position and preheat oven to 425°F. Lightly grease 10-inch pie plate and set aside. Remove dough from refrigerator. Allow it to sit on the counter for 10 minutes. Meanwhile, in large bowl, rub together the cornstarch and granulated sugar. Add rhubarb and lemon juice. Stir to combine.
To Assemble: Place dough onto an 16 1/2- by 12 1/2-inch piece of parchment. Generously white rice flour top of dough. Roll dough into an approximate 14-inch circle. Invert 10-inch pie plate onto center of dough. Slide your hand (between counter and parchment paper) under the parchment paper. In one swift motion, flip dough into pan. Dough will overhang pan. Carefully peel parchment away from dough.
Pile filling into the center of the pan. Fold dough edges onto filling. Bake until crust is golden brown and filling bubbles, about 30 minutes. Remove and allow pie to cool in pan.