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.
It doesn’t take much to create a moutwatering masterpiece when you start with produce as beautiful and fresh as this!
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!
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!
Did I say I wasn’t a pie girl…I might be changing my tune!
- 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)
- Preheat oven to 425 F.
- 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.
- 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.
- Assemble top crust or lattice pieces. Brush exposed crust with a light egg wash. Sprinkle with turbinado sugar.
- 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.
- Remove from oven. Let cool completely before serving.