Friday, April 5, 2013

Allergy free strawberry and rhubarb pie recipe

And I have to wait for it to cool enough...

  • 1½ cup Orgran all purpose flour
  • ¾ cup Orgran self-raising flour
  • ¾ cup cornflour
  • ½ cup Orgran gluten free gluten
  • 190g Nuttlex
  • ⅓ cup caster sugar (optional)
  • 2 tsp Orgran No Egg whisked with 40mls water until thick
  • ⅓-½ cup cold water
  • 1 cup white sugar 
  • ½ cup Orgran all purpose flour
  • 500g fresh rhubarb, chopped
  • 500g fresh strawberries, stems removed
  • 2 tbsps Nuttlex
  • ¼ cup goat’s milk
  • 2 tbsps white sugar


  • Combine the flours, gluten free gluten, Nuttlex and ¼ cup sugar in a large bowl and rub the Nuttlex through until the mixture resembles fine breadcrumbs.
  • Add the No egg mixture and ¼ cup cold water.
  • Combine until the pastry just comes together.
  • Roll and press the pastry together until smooth.
  • Wrap in plastic wrap.
  • Refrigerate for 30 minutes or until firm.
  • Preheat oven to 200 C.
  • Grease a 20cm round pie dish.
  • Place ⅔ of the pastry between 2 sheets of cling wrap or baking paper.
  • Roll out into a 30cm round.
  • Line base and sides of prepared dish with pastry.
  • Trim the edges.
  • In a large bowl, mix flour and sugar.
  • Add strawberries and chopped rhubarb.
  • Toss the strawberries and rhubarb with sugar and flour and let stand for 30 minutes.
  • Pour the filling into the base.
  • Dot top with Nuttlex, and cover with the top crust.
  • Place remaining pastry between 2 sheets of cling wrap or baking paper.
  • Roll out until large enough to cover the dish plus a little bit.
  • Cover filling with pastry.
  • Press the edges together with a fork, allowing the pastry to curl in a little and take up the excess, which should overhang.
  • Trim excess.
  • Apply goat’s milk to top of the pie, using a pastry brush.
  • Sprinkle with sugar.
  • Cut small holes in the top to let steam escape.
  • Bake for 35-40 minutes or until bubbly.
  • Cool on a rack.

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