Gluten-Free Rhubarb Pie with Sorghum Crust

Name: Gluten-Free Rhubarb Pie with Sorghum Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 113 grams (1 stick) butter, chilled and cut into six pieces; 2 Tbsps cornstarch; 1 large egg; 118 milliliters granulated sugar; 1 Tbsp lemon juice (about one tablespoon); 397 grams (about three cups) sliced rhubarb; 1 teaspoons salt; 237 milliliters ounces (about sorghum flour; 59 milliliters 1.25 ounces (about sweet rice flour; 59 milliliters ounce (about tapioca starch; 2 Tbsps cold water, divided

Gluten-Free Rhubarb Pie with Sorghum Crust might be just the dessert you are searching for. Watching your figure? This gluten free and vegetarian recipe has 348 calories, 4g of protein, and 17g of fat per serving. This recipe serves 6. It can be enjoyed any time, but it is especially good for Mother's Day. A mixture of tapioca starch, rhubarb, egg, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

For the Crust: In bowl of food processor, combine sorghum flour, sweet rice flour, tapioca starch, granulated sugar and salt. Pulse to combine.

Ingredients you will need

Granulated Sugar

Tapioca Starch

Sorghum Flour

Crust

Salt

Equipment you will use

Food Processor

Bowl

Add butter. Pulse to combine until no large pieces of butter remain and mixture resembles coarse breadcrumbs, about 8 to 10 one-second pulses.

Ingredients you will need

Coarse Breadcrumbs

Butter

Add egg. Pulse to combine.

Ingredients you will need

Egg

Add one tablespoon water. Pulse until dough forms. If dough is dry, add remaining tablespoon water.

Ingredients you will need

Dough

Water

Turn dough out onto lightly white rice floured counter. Pat into a 4-inch round and wrap tightly in plastic wrap. Chill at least two hours or up to overnight.

Ingredients you will need

White Rice

Dough

Wrap

Equipment you will use

Plastic Wrap

For the Filling/strong>: Adjust oven rack to middle position and preheat oven to 425°F. Lightly grease 10-inch pie plate and set aside.

Equipment you will use

Oven

Remove dough from refrigerator. Allow it to sit on the counter for 10 minutes. Meanwhile, in large bowl, rub together the cornstarch and granulated sugar.

Ingredients you will need

Granulated Sugar

Corn Starch

Dough

Dry Seasoning Rub

Equipment you will use

Bowl

Add rhubarb and lemon juice. Stir to combine.

Ingredients you will need

Lemon Juice

Rhubarb

Place dough onto an 16 1/2- by 12 1/2-inch piece of parchment. Generously white rice flour top of dough.

Ingredients you will need

White Rice Flour

Dough

Roll dough into an approximate 14-inch circle. Invert 10-inch pie plate onto center of dough. Slide your hand (between counter and parchment paper) under the parchment paper. In one swift motion, flip dough into pan. Dough will overhang pan. Carefully peel parchment away from dough.

Ingredients you will need

Dough

Roll