Ingredients
Pie Crust
- 1 ¼ cups gluten-free all-purpose flour, like Cup4Cup
- ½ teaspoon kosher salt
- 1 teaspoon granulated sugar
- 8 tablespoons cold unsalted butter
- 6 to 8 tablespoons ice water
Filling
- 1 lb strawberries, hulled and sliced
- 1 lb rhubarb, sliced to ½-inch slices
- ⅓ cup raw turbinado sugar
- ¼ cup coconut sugar, or light brown sugar
- 3 tablespoons cornstarch, or tapioca starch
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon kosher salt
- zest from 1 lemon
Crumb Topping
- ½ cup gluten-free old-fashioned rolled oats
- ½ cup gluten-free all-purpose flour
- ⅓ cup raw turbinado sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 3 cardamom pods, or ¼ teaspoon ground cardamom
- ¼ teaspoon kosher salt
- 5 tablespoons cold unsalted butter
- ⅓ cup unsweetened coconut flakes
- 3 tablespoons sliced almonds
Other Tools
- 10 inch pie dish
- kitchen shears
INSTRUCTIONS
Making the Pie Crust
- Cut butter into thin slices or small cubes and freeze for 10 to 15 minutes. Don’t freeze it for any longer, as the butter can become too solid.
- Mix flour, ½ teaspoon salt, and 1 teaspoon sugar in a large mixing bowl. Break up butter slices or cubes and into the bowl. Using a pastry cutter, cut butter into the flour, until you get pea-sized pieces.
- Add 4 tablespoons of ice water to flour and use a fork to stir everything together. If dough is still crumbly, add ice water, one tablespoon at a time. Take a small handful of dough and give it a light squeeze and release. If the dough sticks together well, it's moist enough. Pour the pieces of dough onto a work surface and gather them into a ball. Flatten dough into a disk and wrap in plastic wrap. Refrigerate dough for 30 minutes to an hour.
- On a well-flour surface, roll out your dough to a 12-inch round. Transfer rolled out dough to a 10" pie dish. I draped the dough over my rolling pin and transferred to the pie dish. Fit crust to the bottom and sides of pie dish. Use kitchen shears to trim edges of dough to about a ½ overhang. Tuck dough under to form a rim. You can crimp the edges with a fork or your fingertips. Wrap and refrigerate pie shell for 30 minutes to 3 hours before filling it.
Baking the Pie
- Preheat oven to 400 degrees F. Position oven rack to the center.
- Mix all ingredients for the filling together and let it sit for 10 minutes.
- Remove seeds from cardamom pods and grind them with a mortar and pestle or a spice grinder. In a medium bowl, mix rolled oats, flour, sugar, cinnamon, ginger, cardamom and salt. Using your fingers, work the cold butter with the rest of the ingredients. The butter should be about the size of small peas. Stir in flaked coconut and sliced almonds.
- Unwrap chilled pie shell, and fill with fruit filling. I like transferring the fruit to the bowl with a slotted spoon so that I don’t get too much liquid into the pie. Top fruit filling with the crumble. Place pie on a baking sheet.
- Bake pie at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for an additional 25 to 30 minutes, until the crust is golden brown and the crumble is nicely browned but not burning. I like to check the pie after it's been baking at 350 degrees F for 20 minutes to make sure that the coconut or almonds hasn't burned yet. You can easily pick out any burned pieces.
- Let pie rest for 1 to 2 hours before serving.
Notes
1. When working with gluten-free pie crusts, it can be tricky to transfer the crust to the pie dish because the crust rips quite easily. I've found the rolling pin method to work for crusts that I make with Cup4Cup flour. You can also roll the pie crust between two sheets of parchment paper. This is a more fool-proof way to roll pie crust without ripping it. See Sarah's recipe for more detailed instructions on this.
2. I've baked this pie about 5 times already, and the fruit juices have never bubbled out of the pie. However, I still like to bake the pie over a baking sheet as an extra precaution.
