So with Easter dinners galore to attend I decided this year that I would not be the person who could not eat dessert. That and I had to prove that I could indeed make a w/g free pie pastry after the less than stellar corn flour based peach pie pie I made last year.I felt that this would not be an issue after discovering the pastry blend mix at Lorenzo's that makes pastry dough seem like the easiest thing in the world to make. So I thought what kind of pie to make first.
Well my dad's a big fan of rhubarb (as am I), but how could I find it at this time of year? I found my answer at Safeway in the frozen food section. Like the dunce I am I had no idea you could buy it frozen. Well the rhubarb pieces were huge! I kid you not they were the size of a child's fist, so I thawed them enough to cut them smaller and cut up some fresh strawberries and mixed the two with some w/g free flour and some sugar, all spice and cinnamon.
The end result was something I was proud of. I found out later that it was not as flaky as regular pie pastry from the pie connoisseurs in my family, but my sister in law (I made a pie for each dinner) thought there was no difference.
The pie wasn't overly sweet, it actually had a tart taste to it which for me and many other was a refreshing after the heavy dinners we'd had.
A success!
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