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.

+++++++++++++++++++++++++++++++++++++

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!

Blueberry Rhubarb Sourdough Scones

Scones, tender, flakey, full of yumminess… something I used to make years ago. I had made some several years ago but they were sort of heavy. So, I assumed all gf scones were generally pretty sad until a few months ago when I attempted them with leftover sourdough starter, generally called discard. I had created the starter the week before using brown rice flour and was looking for a way to use up the excess sourdough starter. I couldn’t find a recipe for blueberry sourdough gf scones, so I took a gluten-based recipe and reconfigured it to make with a one for one blend: specifically, Bob’s Redmill 1-1 Blend. I used a half cup of thick starter.

Last week I made the recipe again but added finely chopped rhubarb stalks (never the leaves; poisonous) and made them somewhat smaller and a different shape. Made with real dairy like actual butter and whole milk.  I ate the first one when it was still warm. It was heaven in a scone. Crisp outside, tender inside. Bursts of sweet blueberries and tangy rhubarb gave the perfect taste experience. It was just as good as the blueberry ones from this spring, maybe even better. I have never eaten such tender gluten free baked items as these sourdough scones. The crumb was moist and the texture perfect and they are red, white and blue, perfect for the holiday on Monday! A great breakfast or company treat that no one will believe are gluten free.

I cut them in more of a square shape, so I got 12 squarish scones, a bit smaller than the 8 wedges that are commonly done but I wanted smaller as those big wedges are just a bit too much for my afternoon snack! It is hard to make skinny long wedges plus I didn’t think they would freeze well; break up. These rectangular ones are quite sturdy considering how delicate the crumb is.

I don’t know what you can sub in for the sourdough starter. Perhaps some plain Greek yogurt? Maybe you should just make starter so you can bake these scones.  You could use vegan butter, but it will be better with the real deal!

I didn’t take any pictures except of the done cooling scones; wasn’t thinking about this blog, I guess. Next time I make them I will take a few.

I don’t know what flavor I will make next, but I do know there will be many next times. Frozen blueberries worked so well; keeping the dough chilly as I mixed it with a wooden spoon and then kneading it with my bare hands. So, other frozen fruits are in my freezer…. Trust me, it is easy to make and utterly decadent despite no icing beyond a couple teaspoons of sugar sprinkled on top. I may make it with some with cut up frozen strawberries next week!

Angie’s Rhubarb and Blueberry Sourdough Scones (GF of course)

Ingredients:

200 grams 1-1 Gluten free flour blend; I used Bob’s Redmill but King Arthur 1-1 blend works well too

50 grams almond flour

100 grams granulated sugar

2 ½ tsp. baking powder

¼ tsp. salt

7.5 Tbsp of cold butter

1 cup of finely chopped rhubarb; 1/3 inch size is good

1 half cup of fresh or frozen blueberries

½ cup sourdough starter (Use the discard if you are creating discard)

1 large egg

1/3 c cold whole milk

Directions:

Mix all dry ingredients in a large mixing bowl. Cut in cold butter with a butter cutter or 2 knives. Until it is tiny pebbles of dough and butter.

Add the egg, starter and ¼ c of the milk. Mix to break up egg and start the blending process. Add in the chopped rhubarb and the frozen blueberries (or fresh) and continue stirring. As it gets to be a thick dough dump it out on your breadboard with all the dry bits and hand knead it to coalesce it into a thick dough. Form it into a large square about 9 inches across. Cut into 12 squares; cut in three strips; then across to make 12 squares or rectangles depending on how square your original rolled out dough was. Spread them out on a cookie sheet that you have sprayed with cooking spray. Sprinkle with 2 tsp. of granulated sugar or chunky sugar if you have some. Put the sheet in a cold place to chill while you heat the oven. Heat to 355 degrees.

Put the sheet in to bake. If you have a convection cycle they will be done in about 20 minutes; the outside needs to be light brown, bottom browned and they look done. I tried 18 min but that wasn’t enough. If you don’t have convection they will likely take a few more minutes.  Let cool on pan for 5 minutes and move to a rack. They cooled rapidly and I couldn’t resist eating one while it was warm. So tasty and I loved how patriotic my scones look!

Enjoy! I think they will freeze nicely; vacuum sealing would be a good way to go about it if you are freezing for more than a week.

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

——————

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 Rhubarb Crumb Pie

Strawberry season is here and rhubarb is plentiful right now so let’s make a pie with these spring fruits. This is a crowd favorite and you will certainly get a few compliments if you make it for your family.

This is an easy pie to construct and you can store any leftover crumb mixture in a sealed container in the fridge; it keeps a few weeks.  The GF crust will work for any pie and the GF crumb topping is perfect for any crumb pie.  If you prefer a solid crust just double the crust part and top your pie with it.  Be sure to cut some slits for steam escape!

Please make every effort to use local strawberries; can get at most farm stands.  This pie really showcases the strawberries more than the rhubarb which is a silent partner so that is why I suggest you get the best; locally grown sweet ripe strawberries to make your perfect pie. If you don’t get local, at least get organic berries. They are much healthier for you and probably more flavorful.

Bake and enjoy an early summer pie in just a few minutes of work.  Don’t eat it hot; it should be cooled to room temperature or even chilled. I eat it both ways and love it either way.  I am sure you could top this with vanilla ice cream for even more yumminess.

Angie’s GF Strawberry Rhubarb Crumb 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

Spray 9 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 resembles coarse meal.  Add egg and citrus 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 chop the rhubarb into ½ inch chunks and hull/slice the strawberries.

Filling:

2 cups fresh strawberries, hulled and cut in thick slices

2-3 cups cut up fresh rhubarb – place in medium bowl

Mix with

½ to 2/3  cup sugar ( I used ½ cup but you might like it sweeter.)

1/3 c gluten free flour mix (see below recipe or Better Batter flour works great.)

I sometimes add a tsp. of orange zest to the filling; a great pairing with these fruits.

Crust: 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 strawberry – rhubarb mixture

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

Continued directions: Sprinkle the top of the pie with crumb mix; use as much as you like.  I like about ½ to 2/3 of the mixture.  Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

Bake in a preheated 425 degree oven for 40-50 minutes until bubbly and the crust is light brown.  I have a bottom heat oven so my crust gets nice and brown.  If that is an issue for you, bake the empty bottom crust ten minutes before filling so it gets a head start.

Cool at least 2 to 4 hours before serving at room temperature.

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

This post was originally shared in July 2015.  Slight changes to the text were made but the recipe is pretty much the same.

Rhubarb Custard Crumb Pie For Dessert

Rhubarb is plentiful so it was a good choice for my first adapted gluten free pie recipe years ago. This is my favorite rhubarb pie and my go to recipe for a great spring dessert.

 

 

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, slimy texture and no ultra sour flavor.  I think this new version tastes as good as it did when I made it with wheat flour.  This GF crust will work for any pie you wish and the GF crumb topping is great for any crumb pie topper.  What I am giving you is my mixture of three recipes with some small modifications over time 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 recipes 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 but more cake-like in texture. It is a game changer of a rhubarb pie. I promise you that!

Angie’s GF 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

——————

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.

rhubarb

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

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)

½ 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:

Wet mix: 3 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 2 to 4 hours before serving at room temperature.

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

2/3 c potato starch

1/3 c tapioca flour

This post was originally published in the late spring of 2013.  I revised it somewhat since then.  I have made this pie many times in past years to rave reviews.  One of my friends had it for dessert at my house and said it was the best pie she had ever eaten, gluten free or not!  Spring is rhubarb season.  Go forth and make pie!