Earlier this week, our son’s preschool class took a field trip to the 450-acre Patterson Farm in China Grove.  We’ve never been out to this storied local family farm and were excited to pick-our-own fresh strawberries to use in a few seasonal recipes.  Besides a special spring craft cocktail, my husband was excited to make a strawberry pie and experiment with a gluten free crust. Typically, I’m not a pie kind of girl (Too much precise ingredient measuring and use of sugars and butters!) but I thought I’d indulge my husband’s craving by taking advantage of our delectable berries and of-the-moment rhubarb to create a healthy version of this sweet-tart spring classic. If you don’t have time to pick-your-own strawberries, Patterson Farm has some ready to go in their produce market.  Here, they are displayed with that gorgeous rhubarb.

Strawberry Rhubarb Pie Patterson Farm Strawberries

It doesn’t take much to create a moutwatering masterpiece when you start with produce as beautiful and fresh as this!

Strawberry Rhubarb Pie Patterson Farm Strawberries

Even when making desserts, I try to limit the amount of sugars as much possible.  By adding a few simple ingredients like citrus juices, turbinado sugar, local honey, and cinnamon, the sweet-tart flavors of the strawberries and rhubarb shine through.  But be ready to pucker up – the minimal sugars make for a truly tangy treat!

Strawberry Rhubarb Pie Patterson Farm Strawberries

Making gluten-free pastry dough from scratch can be tricky.  We took out the guess work by using a package of Bob’s Red Mill Gluten Free Pie Crust and were thoroughly impressed with the results.  Not only is it super-simple to assemble and roll out, but it creates a beautifully flakey and buttery crust, helping wheat-deprived Celiacs like my husband get their dessert fix!

After rolling out the bottom shell, get creative with the top crust.  We created a large, rustic-style lattice of the top of our pie.  A top shell or lattice is imperative with strawberry rhubarb pie to contain all that juicy filling!

Strawberry Rhubarb Pie Patterson Farm Strawberries

Did I say I wasn’t a pie girl…I might be changing my tune!

Strawberry Rhubarb Pie Patterson Farm Strawberries
Strawberry Rhubarb Pie Patterson Farm Strawberries
Strawberry Rhubarb Pie Patterson Farm Strawberries

Ingredients

  • Bob’s Red Mill Gluten Free Pie Mix
  • 1 lb strawberries, hulled and quartered
  • 3 stalks fresh rhubarb, stems removed and cut into bite-sized pieces
  • Juice from 1 lemon
  • Juice from 1 orange
  • Zest from 1/2 orange
  • 1/8 cup turbinado sugar (Sugar in the Raw)
  • 2 tbsp. good quality, (preferably local) honey
  • 1/2 tsp. cinnamon
  • 1 Tbsp. cornstarch or tapioca flour (If mixture looks soupy)
  • 1 egg white (To wash on pie crust prior to baking)

Instructions

  1.  Preheat oven to 425 F.
  2. Prepare the pie crust according to package directions.  We love this pie crust.  Not only is it super-simple to assemble and roll out, but it creates a beautifully flakey and buttery crust., helping wheat-deprived Celiacs like my husband get their dessert fix!   After rolling out the bottom shell crust, get creative with the top crust.  We created a large, rustic-style lattice for the top of our pie.
  3.  In a large bowl, combine strawberries, rhubarb, lemon and orange juices, zest, sugar, honey, and cinnamon. Mix well.  If mixture seems “soupy” add a tablespoon of cornstarch or tapioca flour. Add mixture to pie crust.
  4. Assemble top crust or lattice pieces.  Brush exposed crust with a light egg wash.  Sprinkle with turbinado sugar.
  5. Bake at 425 F for 30 minutes.  Reduce heat to 375 F; bake an additional 30 minutes until bubbly.  Cover pie edges/top with aluminum foil if they brown too quickly.
  6. Remove from oven.  Let cool completely before serving.