Allergy free strawberry and rhubarb pie recipe

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

Ingredients
Pastry

• 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

Filling 

• 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

Method

• 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.