If you read my post about Strawberry Rhubarb Muffins, you know that I originally set out to make a Strawberry Rhubarb Pie. The picture does not do this dish justice. It tastes fresh and delicious and you will want just one more bite when your original piece has been eaten.
After our walk home from the farmer’s market, then bicycle shopping for my son, my daughter and I set out to make our pie. I searched the internet and found a few recipes that sounded like they would work. Most called for Minute Tapioca and I didn’t have any so I ended up looking for recipes that used cornstarch. We don’t use a lot of corn or corn starch in our house but I had some on hand and it worked well. The picture makes it look like the pie has too much liquid, but it actually set and is perfect.
I thought I would use my Whole Foods Frozen Gluten Free Pie Crust but when I opened it up it smelled freezer-burnt. It almost survived our move this year but I guess one too many trips in and out of the freezer did the poor thing in. I remembered I had a bag of Breads From Anna Pie Crust Mix and I should have gone straight for this in the first place. I forgot how easy it is to make the crust! Add some oil and rice milk, stir, press in the pan. It has a slightly nutty and rich taste that was perfect for this pie. I don’t think I would like it for a lemon meringue pie, but for this it was ideal and could not have been any easier.
We mixed up our pie crust with a fork in a large bowl and pressed it into a sprayed 9×13 glass baking dish. My daughter cut up 3 cups of strawberries and 2 cups of rhubarb. She mixed in 1 cup of sugar (we used beet sugar but cane sugar is perfect too), 1/4 cup of cornstarch and 1/2 teaspoon apple cider vinegar. Stir, spread over the crust and bake for 50 minutes. Allow to cool before serving.
1 gluten-free pie crust
3 cups strawberries, cut into 1/2″ pieces
2 cups rhubarb, sliced into 1/2″ slices
1 cup sugar
1/4 cup corn starch
1/2 teaspoon apple cider vinegar (optional)