Rhubarb Pie, Made with Sweet Pastry Dough

The boy had been begging for a rhubarb dessert all summer. This time, I was finally able to deliver! It actually took most of the summer to find some rhubarb for sale!

We were having D over for a BBQ, and he and I went to the store to pick up the ingredients. We found rhubarb at Fresh Market for the first time all summer, and so we both threw some in the cart to make our corresponding gluten free rhubarb desserts. D managed to make some rhubarb crisp (with oats) before I managed to make the pie - he said it was delicious.

I hope you're enjoying these last few days of Indian summer we have hanging around. We spent yesterday at home mostly, and the changing shafts of light jingling through the front window through the leaves on the trees, dancing across the living room wall, was such a rare treat. Full-on autumn is only a few days away, so I'll tuck that image in my mind as I wrap up in my long socks and turn off the air conditioning.

Last Year: Gluten Free Peach Upsidedowner Recipe
Two Years Ago: Grilled Glazed Drummies
Three Years Ago: The Best Gluten Free Stores in Salt Lake, now covered on this page

Sweet Pastry Dough

from Artisinal Gluten Free Cooking, my favorite GF cookbook! by Kelli and Peter Bronski
Two 9-inch tart crusts

6 tablespoons Spectrum Organic shortening
1/2 cup + 2 tablespoons powdered sugar
3 eggs
1/2 cup sorghum flour
1/2 cup millet flour
1/2 cup tapioca starch
1 teaspoon xanthan gum
dash of salt (since I'm not using salted butter)

Cream together shortening and powdered sugar in a mixer. Add the eggs and beat until the batter is smooth. Scrape down the sides. Slowly add the flour and xanthan gum, mixing only to incorporate. The dough will be the consistency of firm cookie dough.
Divide the dough in half and warp each piece in plastic wrap. Refrigerate for 30 minutes.
Roll out one piece of dough between two sheets of plastic wrap, one on top and one on bottom. Once the desired size has been reached, remove the top layer of plastic wrap. Then, holding the dough over the pie plat, flip the dough upside down so the unwrapped side of dough lands right in the pie plate. Because you're not worried about gluten in the crust making the crust tough, feel free to patch any holes you may have in the crust.

Then fill the crust with the rhubarb pie filling.

Rhubarb Pie Filling
adapted from this recipe

4 cups chopped rhubarb

1 1/3 cups white sugar
6 tablespoons tapioca starch
dash of cinnamon
1 tablespoon Spectrum organic shortening, divided into small pieces

Slice the rhubarb into small pieces. Set aside.
In a bowl, combine the sugar, starch, and a dash of cinnamon. Whisk to combine. Then, sprinkle half the mixture over the bottom of the pie crust. Then, add the rhubarb slices. Top with the remaining sugar/starch mixture, and dot with shortening bits.

Tip: do not mix the rhubarb pieces with the sugar and starch mixture. Leave the two separate. It helps the crust (especially the bottom) to stay crisp enough while baking, and you still get the wonderful thick sauce you are looking for. So, leave them separate! They'll take care of it on their own.

Go through the same process of rolling out, removing the top layer of plastic wrap, and putting the top crust onto the pie. Crimp the edges of the two crusts together.

Cut small slits in the pie crust as air vents, and bake at 425 for 10 minutes, then reduce the temperature to 350 for another 40 minutes.

Remove from the oven when the top is golden brown, and the filling is bubbling.