Strawberry Rhubarb Pie is my family’s favorite dessert for Easter dinner. I decided that there was no way I was going to miss out on this treat, too. Seeings baking desserts in mason jars is all the rage right now, I decided to go ahead and make a one serving pie for me while my family enjoyed their big pie.
I did a quick Google search to see what kinds of GF pies in jars there were. Sadly, there were no real results. Maybe there isn’t any interest in them. Considering how yummy this was, I am thinking that isn’t the case. Which is why I am bringing you my first pie in a jar, gluten free style. There will be more in the future.
As always with any desserts I make for myself, I didn’t use much sugar. You can adjust this to your tastes. In fact, I will give you a few suggestions in the recipe. I am nice that way. Oh and you can use a regular pie crust if you can happily enjoy gluten. Half a single crust recipe works for each 1/2 pint jar.
- ½ pint jar
- ¼ cup white rice flour
- 2 Tbsp sorghum flour
- 2 Tbsp tapioca flour
- 2 Tbsp potato starch flour
- 1 tsp xanthan gum
- ⅛ tsp salt
- 2 Tbsp butter
- ¼ tsp vanilla in 2 Tbsp cold water
- Strawberry Rhubarb Filling: (single serving)
- 3 medium ripe strawberries, sliced
- 5 inch piece of rhubarb, thinly sliced
- 2 tsp corn starch
- 1½ Tbsp agave nectar (or 2 Tbsp sugar)
- dash of salt
- Whisk together the dry ingredients.
- Cut the butter into the flours with a pastry blender.
- Stir in the vanilla water and form a ball of dough.
- Press the dough into a ½ pint jar, across the bottom and up the sides.
- Trim the excess, saving a bit for the top crust.
- Combine filling ingredients and spoon into the prepared jar.
- Once filled, top the jar with a small flattened circle and pinch it around the rim to seal.
- Place the jar on a cookie sheet and bake 35-45 minutes at 375 degrees or until the crust is golden brown and filling is bubbly.