Gluten-Free Rhubarb Pie With Sorghum Crust Recipe

Serves: 6 Save

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)

Directions

Learn how to make this recipe at Serious Eats