Ingredients
For crust:
- 1 1/2 cups gluten-free baking flour, plus extra for rolling out dough
- 1/2 cup potato starch
- 1/2 cup arrowroot starch
- 1/2 cup vanilla lactose-free whey protein powder
- 1 teaspoon xanthan gum (available in natural foods stores and online)
- 1/8 teaspoon baking powder
- 2 teaspoons Stevia Plus powder
- 1 cup vegetable shortening
- 1 organic Omega-3 egg
- 2 tablespoons water
- 1 tablespoon coconut toddy (coconut vinegar; available in natural foods stores and online)
- 1 egg yolk
For filling:
- 4 tablespoons almond milk
- 2 teaspoon kuzu (thickener made from an Asian root vegetable; available in natural foods and Asian grocery stores and online)
- 3 large organic Omega-3 eggs, beaten
- 1/2 cup yacon powder (made from a South American fruit; available in natural foods stores and online)
- 1/2 cup light agave nectar (available in natural foods stores and online)
- 1/3 cup vanilla protein powder
- 3 tablespoon powdered dried strawberries (available in natural foods stores and online)
- 2 droppers lemon stevia liquid (available in natural foods stores and online)
- 1 teaspoon nutmeg
- 4 tablespoons gluten-free flour
- 2 cups cut rhubarb
- 2 cups sliced strawberries
- 2 tablespoons agave nectar
- 1 tablespoon lemon juice
- 2 tablespoons vegetable butter
- 1 egg yolk
Directions
For crust:
- Sift together flour, starch, arrowroot, protein powder, xanthan gum, baking powder and stevia powder. Cut in shortening with two forks or pastry cutter. Mixture will look like small crumbles. Set aside.
- In small bowl, whisk together egg, water and toddy. Add to flour mixture, mixing well. Use hands to form into a ball.
- Place dough on a sheet of floured wax paper. Use extra flour on top of dough, and place another sheet of wax paper on top for rolling. Carefully roll out crust until it is big enough to fit in a 9-inch pie plate. Carefully—but quickly—remove top sheet of wax paper and flip crust into pie plate. Flute edges. If the crust breaks, this is normal. Just press it back together.
- With pastry brush, coat fluted edges and top with beaten egg yolk. Then place a large piece of foil underneath pie and tent it around the edges of pie.
For filling:
- Preheat oven to 400 degrees. To make custard, in stand-up mixer with paddle attachment, beat almond milk and kuzu, until kuzu is dissolved. Add three beaten eggs and mix. Add yacon (see note about yacon), agave, protein powder, strawberry powder, stevia, nutmeg and flour. Beat until smooth.
- In medium bowl, toss rhubarb and strawberries in agave and lemon juice. Place in prepared crust. Pour custard mixture over fruit. Cut up vegetable butter and dot over filling.
- Top with second crust. Flute edges. Using pastry brush, gently bathe crust with beaten yolk. Place large sheet of foil underneath pie plate and fold foil up and around edges of piecrust to avoid burning.
- Bake in preheated oven for 50 to 60 minutes or until golden brown and firm. Let cool and then place in fridge for an hour in order for custard to gel.
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