Ingredients
- 1/2 tsp Salt
- 3/4 cup Shortening or Coconut oil
- 2 cups All-purpose gluten-free flour regular flour for non-gluten-free recipes
- 8 tbs Cold water
- Pie Filling: 2 cups of Strawberries
- 2 cups Rhubarb
- 1 1/3 cup Sugar
- 1/3 cup All-purpose gluten-free flour
- 2 tbs Butter optional - omit if dairy-free
- aluminum foil to cover the pie edges while baking
Instructions
- Pie Crust:
- Mix together flour and salt in a large bowl.
- Cut in Shortening or coconut oil with a pastry blender, or use your hands to break it up into small pie-sized pieces.
- Add water gradually to your flour mixture until you have a nice consistency.
- Split your dough apart into two balls and roll each ball flat into a pie crust; you'll have enough for a top and bottom crust.
- Line a pie dish with one piece of crust to be filled soon.
- Preheat oven to 425 degrees F.
- Pie Filling:
- Cut up Strawberries and Rhubarb into small pieces.
- Mix together Sugar and Flour.
- Add 1 cup of Strawberries and 1 cup of Rhubarb to the pie crust.
- Top with half the sugar/flour mixture.
- Put the rest of the strawberries and rhubarb on top of the coated fruit in the pie dish.
- Top the second layer of fruit with the rest of the sugar/flour mixture.
- Cut the butter into small pieces and layer on top.
- Put the top of the pie crust on and cut slices in the middle for baking.
- Place aluminum foil around the edge of the pie to prevent the crust from burning
- Bake the pie for 35 minutes. Put a cookie sheet under the rack to catch any drippings.
- Remove aluminum foil from the crust after 35 minutes and bake for an additional 10-15 minutes or until the crust is golden brown.
Nutrition
Serving: 1Slice | Calories: 320kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 150mg | Fiber: 3g | Sugar: 22g