Gluten-free berry and rhubarb pie
The hero of Nici Wickes' berry and rhubarb pie recipe is the gluten-free pastry! It's simply fabulous – crisp, flaky and golden. If you’re coeliac, you’ll never have to miss out on delicious pie again
- 120 g butter, softened
- 2 tbsp icing sugar
- 2 tsp Orgran No Egg™ Egg Replacer
- 60 ml water
- 170 g (about 1 cup, plus 1 tbsp) Orgran All Purpose Plain Gluten-Free Flour, plus extra for dusting bench
- 2 cups frozen berries, defrosted (Nici used boysenberries and raspberries)
- 2 tsp cornflour
- 1 cup rhubarb, chopped
- 2 heaped tbsp brown sugar
- 1/2 tsp lemon zest
- whipped cream (optional), to serve
- For the pastry, cream the butter and sugar, then beat in the combined No Egg™ Egg Replacer and water until combined. Stir in the flour and mix gently until it forms a soft dough (it will be quite buttery, but don’t worry). Turn onto a floured bench and flatten to a rectangle. Wrap in baking paper and chill for 1-2 hours or overnight.
- For the filling, mix some of the juice from the defrosted fruit with the cornflour to make a thin paste, then add the berries, rhubarb, brown sugar and zest, then combine.
- When ready to bake the pie, preheat the oven to fan bake 180°C and place a tray in the oven to heat.
- Roll out the pastry onto a sheet of baking paper dusted with flour (the baking paper makes it easier to transfer the delicate pastry to a loose-bottomed tart tin). Press firmly into the tin, then prick all over with a fork.
- Spoon the filling onto the pastry, positioning the rhubarb evenly. Place on the hot tray and bake for 30 minutes until pastry is golden. Cool before serving and to allow the filling to set.
- Serve with whipped cream and enjoy being free from gluten and eating pie!