Gluten-Free Rhubarb Pie With Sorghum Crust Recipe

Ingredients (15)

• For the Crust:
• 4 ounces (about 1 cup) sorghum flour
• 1.25 ounces (about 1/4 cup) sweet rice flour
• 1 ounce (about 1/4 cup) tapioca starch
• 2 tablespoons granulated sugar
• 3/4 teaspoon salt
• 4 ounces (1 stick) butter, chilled and cut into six pieces
• 1 large egg
• 2 tablespoons cold water, divided
• For the Filling:
• gluten-free cooking spray
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 14 ounces (about three cups) sliced rhubarb
• 1 tablespoon lemon juice (about one tablespoon)