Gluten-Free, Wild Blackberry and Rhubarb Pie

Gluten-Free, Wild Blackberry and Rhubarb Pie
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Gluten-Free, Wilk Blackberry and Rhubarb Pie

Servings: 10–12
Preparation Time: 1 hour, 30 minutes

Ingredients:

Never Fail Pie Crust:

  • 2 cups gluten-free flour blend*
  • 1/2 tablespoon sugar (or honey)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1/2 tablespoon coconut water vinegar
  • 1/4 cup lukewarm water
  • 3/4 cup cold coconut oil or palm shortening, divided

Filling:

  • 3 cups fresh blackberries
  • 2 cups fresh rhubarb, diced
  • 3/4 cup sugar
  • 1/4 cup gluten-free flour blend*
  • 2 tablespoons coconut milk**
  • 1 teaspoon ground ginger or 1 teaspoon ground cinnamon, optional

Directions:

Combine flour, sugar, salt, and baking powder in a mixing bowl. In a small bowl, whisk together egg, vinegar, and water. Cut in about 2/3 cup cold coconut oil or shortening into dry ingredients until mixture is crumbly.

Pour in egg mixture and mix until dough ball forms. Add more water or flour to get desired dough texture. Divide dough in half. Place dough ball onto a lightly floured surface. Roll out dough until about 1/4 inch thick.

Gently lay pie crust into a 9-inch pie plate. Reserve the remaining dough for the top of the pie. After the pie has been filled, roll out remaining dough and cut as desired for topping: lattice, whole, shapes, etc.

Combine berries, rhubarb, sugar, and flour in a large bowl. Pour into uncooked pie crust. Add remaining 2–3 tablespoons coconut oil or shortening on top of berries in little pieces. Top with remaining pie crust if desired. Brush top of pie with coconut milk.

Bake at 350 degrees F for about 50 minutes. Filling should be bubbly and crust should be slightly brown. If edges of the pie start to brown too quickly, cover with foil.

Let pie cool about 10–20 minutes before cutting and serving.

Note: Got leftover pie crust? Form together and roll out again on a floured surface. Cut or shape as desired. Place crust pieces on a large cookie sheet and sprinkle with sugar and cinnamon. Bake at 350 degrees F for about 10–15 minutes or until golden brown.

Enjoy with homemade ice cream. Recipe here.

*Gluten-Free Flour Mix:

Makes 3 cups

  • 2 cups brown rice flour
  • 2/3 cup tapioca starch/flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!


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