Gluten Free Strawberry Rhubarb Mini Pies

Gluten Free Strawberry Rhubarb Mini Pies | Glutenfreeifyouplease.comGluten Free Strawberry Rhubarb Mini Pies | Glutenfreeifyouplease.comWhen I end up with too much of something in the kitchen, I like to see how creative I can get with the leftovers. This is what happened after I made my strawberry rhubarb tart. When blessed with an excess of pie crust and strawberry rhubarb filling.whats a girl to do? Make mini strawberry rhubarb pies of course!!! 

Gluten Free Strawberry Rhubarb Mini Pies | Glutenfreeifyouplease.com

The muffin tin is a very versatile piece of cookware. I feel like I use it for more non-muffin baking than for actual muffins sometimes. :-)  Its just perfect for making mini pies.  Start out by greasing your muffin tin. Roll out your dough and cut out circles for the base of your pie. I used a mini bowl to press into the dough, however, I imagine a canning jar lid would be about the right size.  Very carefully place the dough into the muffin tin. Its okay if some of the dough overlaps.

Gluten Free Strawberry Rhubarb Mini Pies | Glutenfreeifyouplease.comScoop in your pie filling but leave out the juices for now.  It works best to add the juices later after the pie crusts have had a chance to cool in the refrigerator. Now that your tins are full with crust and filling, its time to make a top! I had just enough dough to do the lattice approach, but a full coverage top would work great as well. Refrigerate for at least 30 minutes once the tops are on. 

Gluten Free Strawberry Rhubarb Mini Pies | Glutenfreeifyouplease.comTime for the final step! After the dough is nice and cool, brush the tops with a honey wash. I use about 4 tablespoons of hot water and 2 teaspoons of honey for my wash. Sprinkle a little sugar on the crust, and slide them in the oven for 30 minutes.

Let your pies cool slightly before taking them out of the tins, but be careful not to wait too long. It will be more difficult to release them from the muffin tin if theyve cooled completely.  Enjoy!

Gluten Free Strawberry Rhubarb Mini Pie
Author: 
Recipe type: Dessert, Breakfast
Prep time: 
Cook time: 
Total time: 
 
Gluten Free, Vegetarian
Ingredients
  • Tart Crust
  • 165g white rice flour (about 1 cup)
  • 175g brown rice flour (about 1 cup)
  • 140g sweet rice flour (About 2/ 3 cup)
  • 50g tapioca starch (About 1/ 3 cup)
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 cup butter
  • 2 eggs
  • 6 tablespoons cold water
  • ½ teaspoon apple cider vinegar

  • Strawberry Rhubarb Filling
  • 2 cups diced rhubarb about 3 stalks
  • 2 cups diced strawberries (12 ounces)
  • ½ cup sugar
  • 1 tablespoon orange juice (or lemon juice)
  • 4 tablespoons tapioca starch

  • Honey Wash for Tart Crust
  • 1 teaspoon honey
  • 3 tablespoons warm water
Instructions
  1. Strawberry Rhubarb Filling
  2. Dice up the rhubarb and strawberries. Place them in a bowl and add the orange juice or lemon juice, sugar and tapioca. Mix well and let rest for at least 30 minutes.

  3. Tart Crust
  4. In a large mixing bowl combine the flours, xanthan gum sugar and salt.
  5. Using a a cheese shredder (or food processor) shred the butter into the flour bowl.
  6. Mix by hand until well combined.
  7. Add the egg, apple cider vinegar, and water, and knead the dough until a ball is formed.
  8. Cover the dough and refrigerate for at least 30 minutes.
  9. Split the dough in half.
  10. Roll the dough out onto unbleached parchment paper or wax paper.
  11. Using a small bowl or a canning lid, cut the dough into circles and carefully insert them into a creased muffin tin.
  12. With a slotted spoon divide the strawberry rhubarb filling evenly into the muffin tins.
  13. Using the extra dough cut out lines for the lattice, or use a flat circle for the top of the crust.
  14. Refrigerate the tart for 30 minutes

  15. Baking
  16. Pre-heat oven to 400F.
  17. Pour 3 tablespoons of warm water into a bowl with a teaspoon of honey to make the honey wash.
  18. Brush the crust with the honey wash and sprinkle with a little bit of sugar.
  19. Spoon some of the liquid from the filling back into the tart.
  20. Bake tart for 30 minutes, until the crust is golden.
  21. Enjoy!

 

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Comments

    • says

      I havent tried that yet, but its possible. I would cut down on the sugar by a tablespoon so its not as sweet. I will have to try baking some pot pies here in the next coming weeks to try it out. Thanks for the idea!

    • says

      Thanks Amy! Local strawberry farms are the best! My grandmother and I used to go to a strawberry picking farm when I was a kid, I always ate more than we put in the basket :-) Cant wait to see what you make with your strawberries!

  1. Mikki says

    It says to mix flours, sugar and salt but Im not seeing the sugar and salt in the recipecan you give us the amounts please :) Looks yummy!

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