Inspired by “Sally’s Baking Addiction“.
My universal Gluten Free Crust recipe here.
Recommended (clickable)
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Ingredients
- 3 cups Rhurbarb (sliced into 1 inch pieces)
- 2.5 cups Strawberries (chopped)
- 1/3 cup Brown Sugar
- 1/3 cup Granulated Sugar
- 1/4 cup Cornstarch
- 1/4 teaspoon Salt
- 2 tablespoon Butter (cut into small cubes)
- 1 Egg
Ingredients
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Instructions
- 1. Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, and salt together in a large bowl. Set aside.
- 2. Prepare pie crust and par bake at 400°F for 10-15 minutes. (link to my gluten free pie crust link above).
- 3. Put filling in crust and put on your top crust whether it's a solid or lattice pattern. You could even do a streusel topping. But if you choose to do a crust, be sure to brush it with an egg wash to get desired golden color after cooking.
- 4. Place the pie onto a large baking sheet and bake for 20 minutes at 400° F before turning the temperature down to 350°F and baking for another 30-35 minutes. If you're concerned about the edges browning to quickly you can wrap them in tin foil prior to cooking. Take tin foil off the last 15 minutes of baking if they aren't browning enough.
- 5. Allow to cool completely before serving. Enjoy!
