Today she saved me from a world with no pie. Yes, that's right, pie. I love pie. I spent years finding and perfecting the perfect pie crust, and then -poof!- no more pie for me! So very very very sad was I.
This is my deep dish strawberry rhubarb pie with a gluten-free crust. The crust was easy to work with, flaky, crisp, soft, and practically perfect. It's just going to take a little tweaking, and I think it will be just as good, if not better than, my original, wheat-filled crust!
Buy the book. Buy it. Now.
Here's my strawberry rhubarb pie recipe for you:
4 cups rhubarb
3 cups strawberry
1 cup sugar
1/3 cup corn starch
Place in your favorite pie shell. Brush top with beaten egg white and sprinkle with sugar, if desired.
Bake at 425 for 50 minutes. Put a cookie sheet on the rack below the pie to catch any drips. Loosely cover pie with foil part way through baking to keep crust from burning.