This recipe, compliments of King Arthur Flour screams culinary patriotism. While it is a sinful holiday indulgence, it's a pleasure well earned. Let's hear it for the red, white and blue!
2 1/2 cups King Arthur Gluten-Free multi purpose flour
2 tbs sugar
1 tsp xanthan gum
1 tsp sea salt
6 tbs cold grass fed raw butter
6 tbs cold lard
1 tbs + 1 tsp lemon juice or vinegar
Lightly grease a 9″ pie pan. Whisk together the flour, sugar, xanthan gum, and salt.
Cut the cold butter into small pieces and the lard into pea – walnut size pieces. Using a pastry cutter, 2 knives or your hands (my favorite) work them into the flour mixture until it resembles coarse meal with some visible pea-sized chunks of butter and lard remaining.
Whisk the egg and vinegar or lemon juice together till very foamy. Mix into the dry ingredients with a fork. Stir until the mixture holds together, adding 4-6 additional tablespoons cold water if necessary.
Shape into two balls and chill for an hour, or up to overnight. Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
Roll out on a piece of wax paper that’s been sprinkled with gluten-free flour. Invert the crust into the prepared pie pan. Fill and bake as your pie recipe directs.
Yield: double crust pie.
1/2 cup sugar
1/2 cup Pie Filling Enhancer
1/8 teaspoon salt
3 cups lightly packed diced rhubarb, fresh or frozen
2 cups hulled, quartered strawberries, fresh or frozen
2 tablespoons sugar
2 tablespoons Pie Filling Enhancer
2 to 2 1/2 cups blueberries, washed and drained
1 1/2 teaspoons lemon juice
To make the crust: Divide the pastry into two pieces — one about 2/3 of the total, the other 1/3. Roll the larger piece of pastry into a round, and place it in a 9" pie pan. Refrigerate for at least 30 minutes.Preheat the oven to 425°F.
To make the strawberry-rhubarb filling: Whisk together the sugar, enhancer, and salt, and toss with the rhubarb and strawberries. Set aside.
To make the blueberry filling: Whisk together the sugar and enhancer. Toss the blueberries with the sugar mixture, then stir in the lemon juice.
Fill a 90° wedge of the pie shell with blueberry filling and the remaining 270° wedge with strawberry-rhubarb filling. See "tips," below, for suggestions how to do this.
Roll the remaining crust into a 10" x 6" rectangle about 3/8" thick. Cut the dough, lengthwise, into five to six 3/4"-wide, 10"-long strips. Cut three to five 1 1/4" stars from the remaining dough.
Place the strips parallel to one another over the strawberry-rhubarb section, cutting any excess off the ends and pinching them to the edge of the crust.
Place the stars atop the blueberry filling. Brush stars, stripes, and outer crust with water, and sprinkle with sparkling sugar, if desired.
Place the pie on a baking sheet (to catch the drips), and bake for 30 minutes. Reduce the oven heat to 375°F and bake for an additional 45 to 60 minutes, until the filling is bubbling and the crust nicely browned.
Remove the pie from the oven, and let it cool for at least an hour before serving.
Yield: one 9" pie.