Grain Free Strawberry Rhubarb Pie

Some tastes are a very nostalgic thing for me, and Rhubarb pie is at the top of the list. I know I have waxed poetic about my Grandma's Rhubarb pie before (this Rhubarb custard post was one such occasion) but it really was that awesome. When I perfected my grain free pastry recipe, and my rhubarb was at that perfect spring readiness, I figured it was time to honour my grandma and her pie, pastry and all.

My favourite pie plate is quite large, if yours is smaller, use the extra crust and filling to make some lovely little tarts!


Grain Free Strawberry Rhubarb Pie

1 prepared Grain Free Pie Crust,(baked for 8 minutes as per directions in recipe)

3 cups chopped rhubarb (I used fresh but frozen would work too!)

2 cups sliced strawberries (hulls removed) (or sub 2 additional cups chopped rhubarb and omit strawberries)

4 eggs

1 cup sour cream

1 cup coconut sugar

4 Tbsp arrowroot starch

Pinch of salt

Preheat oven to 350F

Mix fruit together in a large bowl and set aside.

Measure the remaining ingredients into a medium mixing bowl and mix thoroughly with an immersion blender. Pour over the prepared fruit and mix gently to coat.

Pour into prepared pie shell.

Bake in preheated oven for 50-55 minutes or until the pie is set in the middle. Check 1/2 way thru and place a foil shield around the edge if it is already starting to brown. 

Carefully remove from oven and let cool thoroughly before serving. Store leftovers in refrigerator.

Chocolate Cream Pie

When one perfects a grain free pie crust , it is cause for celebration! And what better to celebrate with than a chocolate cream pie? With this pie, the crust takes on a more graham-cracker-crust-like texture, which suits the pie wonderfully. Again, my favourite pie plate is rather large, adjust amounts if your pie plates are smaller, or use the extra to make some lovely little tarts!

Grain Free Chocolate Cream Pie

1 pre-baked grain free pie crust, using chilled pie baking time.

Filling:

3 ½ cups whole milk, divided

4 egg yolks

½ cup cocoa powder

¼ cup arrowroot powder

½ cup coconut sugar

Pinch of salt

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1 cup chocolate chips (Enjoy Life are awesome)

In a medium heavy bottomed pot, whisk together egg yolks and 3 cups of the milk. Heat over medium heat, stirring often.

While mixture is heating, in a mixing bowl, whisk together the dry ingredients until well combined. Mix in the rest of your milk (1/2 c) and whisk until smooth.  Add to the heating milk, and using a wooden spatula, stir constantly, ensuring to cover all of the bottom surfaces of the pot. The mixture will start to thicken after about 8 minutes or so. (It seems like it will never get thick, but be patient! It will!) Keep stirring for 3-4 minutes or until it becomes creamy and thickens nicely. Remove from heat and stir in the chocolate chips. Stir until melted and the mixture is smooth again. Strain thru a fine metal strainer to remove any lumps that may remain.

Pour into prepared pie shell and chill for a minimum of 2 hours. 

Top with fresh whipped cream if desired.

Store leftovers in fridge for up to 2 days. 

Grain Free Pie Pastry

Grain free pastry is not something I have played around with much. The few attempts I made were mediocre at best, and it was quickly relegated to the back burner to make way for things that were more...successful!! But, with my wonderful crop of rhubarb this spring, pastry was suddenly back on the top of my list to perfect! I think this version was worth waiting for! It is not a rolled crust, grain free flour's are not that easy to work with, but it works well when you pat it into place.
My favourite pie plate is an older Pampered Chef Clay one, and is quite large, measuring 10" across the top diameter. If your pie plate is smaller, reserve  part of your pastry or your crust will be very thick. The excess would make some wonderful little tarts, or possibly even a crumble for the right kind of pie! (I would mix in a bit more coconut sugar and some chopped pecans...lovely idea!!)

Grain Free Pie Pastry

½ cup + 2 Tbsp coconut flour

¼ cup chickpea flour

¼ cup arrowroot flour

2 Tbsp Coconut Sugar (leave out if using for a savory crust)

Pinch of Salt

1 tsp Apple cider Vinegar

2 eggs

½ cup softened (not melted) coconut oil

Preheat oven to 375F

Mix all ingredients together in a mixing bowl with a fork until just blended. With a rubber or silicone spatula continue mixing to ensure there are no lumps remaining.

When it is thoroughly mixed and comes together nicely in a ball, let it stand for 5-10 minutes for the coconut flour to soak up the liquids.

In a large pie plate, place the ball of dough, and methodically flatten it around the diameter of the plate. Make it evenly cover the bottom of the plate and then work up the sides, rotating the plate as you go, concentrating on keeping the pastry even as you press it up to the top edge. 

When you have a nice even crust in your pie plate, finish off the top edge as desired. (I like to use the traditional knuckle technique; it works well if you leave the top edge somewhat “thick” and slightly raised above the dish)

 Baking:

If your pie is to be baked again, for something like a rhubarb pie, bake for 8 minutes in preheated oven.

If your pie will have a precooked filling, like a chocolate cream, bake for 15 minutes in preheated oven. 

 Fill as desired, and bake again if necessary or chill, depending upon recipe!

Pictured Here in Rhubarb :)

Pictured here in chocolate :)