This gluten free, strawberry rhubarb cream pie is the best of local seasonal eating. It is delicious with freshly whipped cream or vanilla ice cream.
Preheat oven to 350 degrees Fahrenheit.
This is a classic pie crust with just the substitution of a gluten free flour blend instead of all purpose wheat flour.
In large bowl combine flour, sugar, and salt.
Place the sticks of butter in the bowl and coat with flour. Cut the butter into 1/2 inch pieces and coat those pieces with flour. And then cut those pieces in half and coat with flour. Now use a pastry blender to continue mixing the butter and flour until the largest pieces are the size of peas.
Now add the water and vinegar and mix until the water is absorbed by the flour. After the flour is absorbed, knead the dough by hand until all the loose flour is part of the ball of dough. at this point stop kneading. Divide the dough into 2 equal pieces. Wrap each in plastic wrap and refrigerate for at least 2 hours. The dough will roll out much easier if it is nice and cold.
Roll out pie dough and place pie crust in pie dish and crimp edges.
Place layer of strawberries in bottom of pie crust. Sprinkle half of the rhubarb on top of the strawberries. repeat these layers until all the fruit is in the crust. The fruit should create a mound in the center of the pie pan. This will settle once cooked.
Combine flour, maple syrup, eggs, sour cream and vanilla in a bowl. Mix well and then pour over fruit in the crust.
In a separate bowl combine the dry ingredients for the crumble crust. Then pour melted butter over the ingredients and mix well.
Sprinkle crumble mixture evenly over the pie.
If desired brush pie edges with egg wash before placing in oven for 1 hour and 15 minutes
Cool for at least 4 hours. This time is needed for the cream to set.
Serve with whipped cream and or vanilla ice cream for a delicious seasonal dessert
The pie crust recipe is enough for a double crust, so if you want to make this pie with a lattice top, just use the other half of the pie dough!