Blueberry Rhubarb Custard Pie

Surprisingly blueberries and rhubarb really do go together so well. Blueberries are uncooked: with milk or cream or baked in a cobbler or a fruity crisp. Rhubarb is called the pie plant for good reason; it makes a lovely pie from a humble plant stem. But this, this is my current obsession, the two together in a custard pie. Not just any old custard but one made with Greek yogurt and eggs. Easy to throw together, creamy, never runny textured and a lusciously fruity flavor that may make you have to eat a second slice! The blueberries do tend to take over the rhubarb flavor of this pie. Of course, there are more than twice as many blueberries by volume and they are just a stronger flavor than rhubarb which gives a bit of a tart under taste to this pie. You could play with the proportions of the two fruits; this is the amounts which I used. This pie will be tasty to even the biggest rhubarb dissenter. Really!

WARNING: This pie goes soft in 2 humid days so plan to gobble it down within that time frame or face the soggy crust syndrome. Inevitable with gf crust and a custard filling in hot/humid weather.

I don’t recommend frozen or canned fruit for this pie, simply not good enough and you must use plain, unsweetened Greek yogurt in the filling, plain yogurt is too runny. And no, it can’t be made without the eggs it just wouldn’t work as a custard if there are no eggs. The version with peaches uses 3 yolks in there. I tried it with two whole eggs beaten up: success! And one last warning; applicable to 100 percent of my recipes: Please don’t try it with Measure for Measure gf flour; this is calibrated for using King Arthur’s Basic GF Blend.

I hope you give it a try; super easy and super delicious. Best pie of the summer hands down! Make one Saturday morning…we couldn’t wait for a slice still faintly warm……. I thought I took a picture of a slice; no luck there and it is all gone. Next time! It does look pretty much like the blueberry peach custard pie I posted last summer.

Naked pie! About to go in and bake for 25 minutes and then the crumbs go on top.
Just out of the oven….cooling…a molten mass of fruit and custard and sugary crumbs!

Angie’s Blueberry and Rhubarb Custard Crumb Pie

CRUST:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

Spray 9 or 10 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

Filling:

2-3 cups sliced fresh rhubarb cut in half inch slices (2 cups if 9 inch pie, 3 cups for 10 inch pie)

4 cups blueberries; rinsed

2/3 cup sugar, sweeter if you like it that way or if peaches are not fully ripe

2 Tbsp. tapioca starch

Mix in a medium bowl the following ingredients:

1 cup plain Greek yogurt, I prefer whole milk, and let it warm up a bit

2 whole large eggs or 3 egg yolks, close to room temp.

1 tsp. pure vanilla extract

2 tbsp. brown rice mixture flour (King Arthur Basic GF blend)

Crumb topping

¾ c brown rice flour mix (King Arthur Basic GF Blend)

½ c sugar

½ tsp xanthan gum

1/2 tsp. cinnamon

1/3 c cold butter cut into six chunks

Put all five ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

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Directions: Turn oven on to 400 degrees. Put the oven rack on the closest to the bottom shelf position. Once the crust is chilled some but not hard, Roll it out and fit into the pie shell. Trim off excess crust. I like to chill those crumbs of crust and roll out to make a jam filled hand pie. Anyway, put the sliced rhubarb and blueberries in a bowl and add the sugar and tapioca. Let stand 5 minutes. Then pour into the pie shell in a fairly even layer, as the filling and crumbs will hide it there is no need for a pretty design. Then pour the filling that you just mixed up over it , tap the pie on the counter sharply 2-3 times to settle in the filling and bake for 25-30 minutes. I turned down my oven to 375 after 15 to 20 minutes. While it bakes those 25-30 minutes make the crumbs. When your timer goes off, carefully remove the pie from the oven and sprinkle the top of the pie with crumb mix;  I used about 3/4 of it but you could use a bit less if you don’t want a thick crumb layer or all of it for a really heavy crumb. Bake an additional 15-20 minutes until crumbs are lightly browned. Let stand at least 1 to 11/2 hours before slicing and serving. Enjoy!

Strawberry Rhubarb Custard Crumb Pie – Long Name – Yummy Pie

This is a variation on my favorite rhubarb custard pie which is my go-to recipe for a great spring dessert. I added strawberries to please my guy who isn’t a huge rhubarb fan. The strawberries add their special flavor and he really enjoyed this pie this past weekend. So did I! Our new favorite pie…

This is an easy pie even though it has several steps.  It is different from the usual rhubarb pie because the texture is a bit closer to a crumb cake, no wet (aka slimy texture) and no ultra-sour flavor.  I think this new strawberried version is great for those who doubt the power of rhubarb!  This GF crust will work for any pie with a traditional dough and the GF crumb topping is a great choice for any crumb pie topper.  This is my mixture of three recipes with some modifications which come together to create one of my favorite GF pie recipes.  I know it has several steps but each one is easy and you can use these crust and crumb techniques for other pies.

I like it because it has a great texture and the flavor is complex but subtly rhubarby.  It isn’t really soft or all that custardy (if I didn’t say the word custard you would never know) but has a more cake-like texture. It is a game changer of a pie. I promise you that!

Fruit in the unbaked pie shell.

Angie’s GF Strawberry Rhubarb Custard Pie

Crust:

1 c plus 1 tbsp brown rice flour mix (recipe for blend at bottom of pie recipe)

2 tbsp sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

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Spray a 9 inch metal pie pan with cooking spray, dust with white rice flour. I must confess I forget this step a lot of the time and it doesn’t seem to matter much….

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice. Do not leave out the juice; it is critical to the crust texture and structure!  Mix until it comes together into big chunks.  Shape the sticky mess into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you chop the rhubarb into ½ inch chunks.

This pie is ready to bake!

My sister Karen bought me one of those pie crust plastic bag thingies; has a zipper around the edge.  By OXO: I love it; it works better than wax paper which can get soft and tear as you roll out the crust.  King Arthur Flour sells an inexpensive one on line. I highly recommend you get the OXO version for making scratch pie crust.  Or maybe improvise with a sheet of heavy duty plastic! Strong enough to work with the rolling pin and better than wax paper.pie crust bag

Filling:

4-5 cups cut up fresh rhubarb – place in medium bowl

1 1/2-2 cups sliced fresh strawberries

Mix with dry mix made of

2/3 – 1 c sugar (depends on how sweet you like your pie) I go with 2/3 cup

¼ c brown rice flour mix (see below recipe)

1/4 tsp nutmeg

Sprinkle cinnamon

Roll out pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with dry rhubarb mix.  Pour the following wet mix evenly over this mixture:

Liquid mix: 3 large eggs beaten lightly with 1/3 c milk (not skim), and ¼ tsp almond extract.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Sprinkle the top of the pie with the crumb mix; use as much as you like.  I like about 2/3 of the mixture.  Up to your personal taste… It sinks into the rhubarb and wet mixture to create an almost cake like texture and the crumb crust adds lots of sweetness and eye appeal.

Bake in a preheated 375 degree oven for 55-60 minutes until bubbly and the crust is light brown.  Cool at least 3 to 4 hours before serving at room temperature.

The pie is just out of the oven, hot and smells wonderful!

Brown Rice Flour Mix (same as King Arthur’s Basic GF Blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Afternoon snack; still faintly warm. Delicious!

Strawberry Glace Pie…Simple Pie Perfection

It is at the height of local strawberry season; therefore, it is the perfect time to make this pie; no baking a filling, no top crust, just ripe sweet berries in a coating of sweet berry goop and real whipped cream!   This dessert is so lick-your-fingers yummy  that I don’t want you to miss it and have to wait until next June to enjoy this strawberry classic.  The local orchard, Bechdolt’s Orchard has some, there are pick your own like Phillips Farm Market in Milford NJ where we went on Saturday and a few other pick your own close to the Lehigh Valley. Or try a farmer’s market for fresh flavorful local berries. If you can make a crust and stir the strawberry goop you can make this.

If you are one of my wheat loving friends; make whatever basic crust you like.  The filling is naturally gluten free.

My mom loved this pie and frankly so does our entire family.  Mom never put the cream cheese on the bottom but I like it as it keeps the crust from getting soggy and adds a delicate counter point to the sweetness of the filling.

strawberry pie and more flowers 005 strawberry pie and more flowers 017

It is not a great summer if you don’t indulge in this dessert at least once!

Angie’s GF Strawberry Glace Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Directions:

Spray 9 inch metal pie pan with cooking spray, dust with white rice flour. (I forget this step a LOT!)

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes.

Roll out pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Prick it in a dozen places with a fork to keep it from blowing up bubbles. Bake in a preheated 375 degree oven for 15-18 minutes until the crust is light brown.  Cool at least 30 minutes before filling.

Glaze:

1 cup mashed very ripe strawberries (I sort through the berries and use only the ripest ones for this part.)

2/3-3/4 cup sugar

3 tbsp cornstarch

½ cup water

Mix sugar and cornstarch in 1 qt heavy bottomed sauce pan, stir in water and mashed strawberries.  Cook on medium heat until it boils, stirring constantly.  If it seems too thick, add up to half a cup more water.  It needs to be thin enough to cling to your berries.  Boil and stir one minute.  Let cool at least 20-30 minutes or until close to room temperature.

Filling:

3-4 ounces of light cream cheese, room temperature

4-5 cups fresh strawberries, hulled

Line the bottom of the cooled pie shell with the cream cheese, spread it as evenly as possible. I use ½ an 8 ounce package.  Place berries in a big bowl.  Pour the glaze over top and gently mix.  Pour the goopy berries into the pie shell.  I like to pick the nicest ones for the top of it.

Chill 2-3 hours before serving.  Make some real whipped cream, the fake stuff will not do for this pie; 1 cup heavy cream whipped with an electric mixer or a whisk until soft peaks, I like to chill the bowl and beaters a few minutes as it helps the cream whip faster.  Then add 2-3 tbsp powdered sugar and ½ to 1 tsp. vanilla.  Beat just a bit longer, until nearly stiff peaks.  Slice the pie and top each piece with the whipped cream.  Dive in!  You won’t be disappointed.

Brown Rice Flour Mix– for crust
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Cherry Sunrise Pie…an Easter Family Tradition

In a week it will Easter, the day of baked ham, chocolate candies and hardboiled eggs…. As for any holiday meal, I want dessert to be special yet not too heavy: an attractive fruit-based pie, but easy to construct and yummy: a tall bill to fill but this cherry sunrise pie checks off all those requirements.  Last time my sisters came for Easter Kaen asked me to make it for the big meal and she melted my heart when she said it felt like Easter when we ate that pie! They always fork it down as they are cherry lovers plus my sisters love how light it tastes.  I share it so you can make it anytime you want an easy company dessert.   You should make it the night before, so it is chilled enough to eat by 1 pm.cherry sunrise pie

It has to have a gluten free crust for me but if you are making it for the wheat eating public there are redi-made crusts out there that will make this so simple yet so delightful.

Cherry Sunrise Pie

One pie crust: I made mine from an 8 oz box of gluten free graham crackers crushed and mixed with 1/3 cup melted butter and pressed gently into a 9-inch pie pan.  Bake at 375 degrees for 9 or 10 minutes.  Let cool completely before filling. I made mine the night before. Or buy one; they sell them at holiday times in the gluten free area in my local supermarket and at the local natural food store. Will save time to buy one…

Ingredients for filling

18 or 19 oz can crushed pineapple in own juice

1 21 oz can of cherry pie filling

1 8 oz pkg light cream cheese, room temp.

½ tsp vanilla

1 cup heavy cream

¼ cup powdered sugar

Directions

Drain the pineapple for 20 min; save the juice!  I used my microwave to gently warm the cream cheese; it has a softening setting for cream cheese which works perfectly. I unwrapped it and placed the cold slab on a small plate and warmed it on a very low heat until supple and smooth.  Dump in a mixing bowl, add 2 tbsp pineapple juice, the vanilla, 1/3 cup crushed pineapple, ½ cup cherry pie filling.  If you are smart you will mostly use the goopy stuff and not too many cherries.  Save them for on top! Next, stir this all together really well.

Then whip the chilled heavy cream in a separate bowl with an electric

mixer until soft peaks form, add powdered sugar and mix well with the mixer; be careful not to over beat it.  If it gets clumpy you went too far.  Fold this into the cream cheese mix until it isn’t streaky with white areas.

Gently spoon the filling into the pie shell, spread it out to fill the entire bottom.  I used a spoonula (blend of spoon and spatula) and smooth the top with a flat cake spatula.  I like to leave a sort of tiny ridge on the outer edge to keep the pineapple from spilling out onto the crust.  Then carefully pour the rest of the cherry pie filling in the center spreading it to cover ¾ of the top from the center out.  Finally, use a spoon to put pineapple around the outer rim of the cherry filling.  Chill

photo 1 at least 2 hours, preferably 4.  Cut and slice. No adornments are needed. It has a light fluffy consistency and it isn’t that sweet.  Great to top off a big meal; not too filling and the fresh fruity taste is a spring treat.  Try it soon and you will be giving the recipe out afterwards!

I have no pictures of creating this pie; maybe this Easter I will take the time to snap a few and add them to this post at a later date.

This is about the sixth time I have blogged this recipe; first was in 2014. Been making it for like 20 years!

Cherry Sunrise Pie…an Easter Family Tradition

In a few weeks it will Easter, the day of baked ham, chocolate candies and hardboiled eggs… We are having locally smoked, lower salt, and gf ham from Saylors right here in Hellertown; it was great last time I got one. As for any holiday meal, I wanted dessert to be special yet not too heavy: an attractive fruit-based pie, but easy to construct and yummy: a tall bill to fill but this cherry sunrise pie checks off all those requirements.  Last time my sisters came for Easter Kaen asked me to make it for the big meal and she melted my heart when she said it felt like Easter when we ate that pie! They always fork it down as they are cherry lovers plus my sisters love how light it tastes.  I share it so you can make it anytime you want an easy company dessert.   You should make it the night before, so it is chilled enough to eat by 1 pm.cherry sunrise pie

It has to have a gluten free crust for me but if you are making it for the wheat eating public there are redi-made crusts out there that will make this so simple yet so delightful.

Cherry Sunrise Pie

One pie crust: I made mine from an 8 oz box of gluten free graham crackers crushed and mixed with 1/3 cup melted butter and pressed gently into a 9-inch pie pan.  Bake at 375 degrees for 9 or 10 minutes.  Let cool completely before filling. I made mine the night before. Or buy one; they sell them at holiday times in the gluten free area in my local supermarket and at the local natural food store. Will save time to buy one…

Ingredients for filling

18 or 19 oz can of crushed pineapple in own juice

1 21 oz can of cherry pie filling

1 8 oz pkg light cream cheese, room temp.

½ tsp vanilla

1 cup heavy cream

¼ cup powdered sugar

Directions

Drain the pineapple for 20 min; save the juice!  I used my microwave to gently warm the cream cheese; it has a softening setting for cream cheese which works perfectly. I unwrapped it and placed the cold slab on a small plate and warmed it on a very low heat until supple and smooth.  Dump in a mixing bowl, add 2 tbsp pineapple juice, the vanilla, 1/3 cup crushed pineapple, ½ cup cherry pie filling.  If you are smart you will mostly use the goopy stuff and not too many cherries.  Save them for on top! Next, stir this all together really well.

Then whip the chilled heavy cream in a separate bowl with an electric

mixer until soft peaks form, add powdered sugar and mix well with the mixer; be careful not to over beat it.  If it gets clumpy you went too far.  Fold this into the cream cheese mix until it isn’t streaky with white areas.

Gently spoon the filling into the pie shell, spread it out to fill the entire bottom.  I used a spoonula (blend of spoon and spatula) and smooth the top with a flat cake spatula.  I like to leave a sort of tiny ridge on the outer edge to keep the pineapple from spilling out onto the crust.  Then carefully pour the rest of the cherry pie filling in the center spreading it to cover ¾ of the top from the center out.  Finally, use a spoon to put clumps of pineapple around the outer rim of the cherry filling.  Chill

photo 1

at least 2 hours, preferably 4.  Cut and slice. No adornments are needed. It has a light fluffy consistency and it isn’t that sweet.  Great to top off a big meal; not too filling and the fresh fruity taste is a spring treat.  Try it soon and you will be giving the recipe out afterwards!

I have no pictures of creating this pie; maybe this Easter I will take the time to snap a few and add them to this post at a later date.

This is about the fifth time I have blogged this recipe; first was in 2014. Been making it for like 18-20 years!