gluten-free strawberry rhubarb pie

This gluten free strawberry rhubarb pie just screams summer when topped with a big scoop of vanilla ice cream! It's the perfect combination of sweet and tart, making it a great summer potluck dessert. Sweet, tart, and so delicious!

Combine strawberries, rhubarb,  sugar, lemon juice, vanilla, cinnamon, salt, and cornstarch. Mix and let sit for 45 minutes.

Roll out the pie dough into 1/8 thickness on a well-floured surface until its 3 inches wider than your pie plate. Place one of the rounds into the pie plate.

Sprinkle the bottom off the pie plate with the tablespoon of gluten-free flour. Spoon the pie filling into the pie plate.

Place the over pie dough round over the filling. Crimp the edges as desired and cut vents into the top of the pie crust.

Brush the top with the egg wash.

Bake for 55-60 minutes, until the filling is bubbling and the crust is golden brown.

Let the pie cool for at least 2-3 hours so that the filling as thicken.

Grab the full recipe at the link below!