Gluten-Free Strawberry-Rhubarb Pie
Why This Recipe Works
Since the filling for this summery pie is naturally gluten-free, we started by following our traditional recipe but using our flaky double-crust gluten-free pie dough. But the top crust essentially melted into the filling and the vents collapsed, trapping so much steam and moisture that the top crust slid off to the side while the bottom crust sogged out. The starches in our gluten-free flour blend were the likely culprit because they absorb excess moisture so readily. Next we tried making a lattice top but it busted around the perimeter and collapsed into the juicy filling. Reducing the filling on the stovetop wasn’t the answer either: The filling became sticky and jammy, and our crust was still soggy. So we considered an entirely new approach. We rolled out our top and bottom crusts and cut out numerous star cookies from the top crust. We parbaked the bottom crust, and fully baked the star cookies. Then we filled the parbaked crust and baked the pie topless. After taking the pie out of the oven, we shingled the baked stars over the top of the pie for a playful finishing touch.