Rhubarb Berry Buckwheat Pie

Rhubarb Berry Buckwheat Pie is the easiest, most rustic and tasty slab pie. This pie is perfect for everyone who finds traditional pie making to be impossible (like me!). Oh, and I’ve made it gluten free! 

 

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I totally understand how pie can be. That doesn’t mean that I understand the dough and I have some killer patience and can always make a crispy, tender, flaky, light crust…

It means I hate making pie. Because pie crust is a bitter bitch and she’s so mean. I throw her in the trash more often than not. I bake up raw or burnt crusts…I bake up dense and disgusting crusts. So yeah, I never make pie. I BUY pie. I BUY pie crust.

I’m probably not doing the best job at making you believe I’m suddenly an authority figure here. Probably because I’m not when it comes to pie. BUT I had this bright idea that I needed to make rhubarb pie.

And I needed my pie crust to be gluten free, buckwheat (and oat), and actually turn out. I needed it to NOT have to be forced into a pie dish (the bane of my existence). I wanted it sturdy enough to bake up on a cookie sheet and have a slab pie that doesn’t just liquefy and droop all over the place.

So…here it is! Seriously! I made PIE! And it’s SO good. And it’s not just rhubarb, it’s Rhubarb Berry Buckwheat Pie!  You practically saw me drool all over it on Instagram before I went nuts and ate it all (solo, with coconut whipped cream, on ice cream, on yogurt…).

And you’ll totally die. Its easy.

I chopped up cold butter, straight from the fridge. Then with my fingers (sure, you can use a pastry blender, but why dirty more dishes?) I quickly kneaded and broke it up into the flour until there were some slightly big pieces and mostly crumbly pea-sized pieces. Then, I fill up a cup with ice water. I use my Tablespoon to drizzle 4 Tablespoons around the dough (around the perimeter), then work it in with my fingers. You’ll only add 1-2 Tbs more, depending on what your dough looks like. I stopped adding water as soon as it could pull into dough but there was still some flour left that wouldn’t pull into the dough.

 

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I plopped it all onto some plastic wrap, extra flour and all, wrapped it up tight and squished it into a disc, then threw it in the fridge. It took me mere minutes, start to finish. And from here, you’ll want to refrigerate the dough at least 4 hours, but you can keep it in the fridge for a couple days until you’re ready for pie (I don’t know what’s wrong with you, but I am always ready for pie, so why are you waiting for days?).

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Anyhoodle. Then you cut your dough in half, put the other half back in the fridge until you’re ready to mess with it, toss down some cornstarch on your counter so it won’t stick, roll out your dough into a crude oval, lift that onto a sprayed baking sheet, fold up and crimp up the side (if you care enough to crimp)… repeat with your other crust so you now have two.

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Then egg wash it, all of it, and sprinkle the edge with coarse sugar. Then bake it 5 minutes. Egg-washing the bottom and baking it really quickly seals it all and makes sure you don’t have soggy pie after its all done. Super quick trick.

Then you smear on some blackberry jam, layer on some cut rhubarb, sprinkle on a bit more sugar (literally, maybe a teaspoon and you’re good) then bake. Done. SO SO SO easy.

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And now you have pie too!! 

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Rhubarb Berry Buckwheat Pie
Rhubarb Berry Buckwheat Pie is the easiest, most delicious gluten free slab pie. The dough comes together quickly and easily and the pies are a snap from there. Rhubarb and blackberry are a perfect pair, a slightly sweet and tart combo, settled in a gluten free and sugar crisped crust. Finished pies are perfect for any Spring celebration and are delicious topped with whipped coconut cream or ice cream! (makes 2 free-formed pies)
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For the crust
  1. ¾ cup oat flour
  2. ½ cup buckwheat flour
  3. 2 Tbs. granulated sugar
  4. 5 Tbs. unsalted butter, cold
  5. 6-7 Tbs. ice water
For the filling
  1. 4 Tbs. pure blackberry jam, divided
  2. 2-3 rhubarb stalks, chopped
  3. 2 tsp. granulated sugar, divided
Extras
  1. 1 egg, beat for egg wash
  2. coarse sparkling sugar
For the crust
  1. In a large bowl, combine the flours and sugar. Cut the butter into chunks and place them in the flour. Use your fingers (or a pastry blender) to quickly divide and combine the butter into the flour. Work quickly so you aren't warming the butter. Stop when the butter is well incorporated and pieces vary from pea sized to a bit larger.
  2. Drizzle the ice water, 2-3 Tbs. at a time around the bowl then quickly use your fingers to blend it in. As you get to the last 1-2 Tbs. add it slowly as to not add too much (and result in a wet dough). You'll want to stop when the dough is pulled together and only has a bit of extra flour left in the bowl. Turn out the dough and any extra flour onto a piece of plastic wrap and wrap it all up tightly, pressing the dough into a flat disc. Place the dough in the fridge to set for 4 hours or up to 2 days (make sure to double wrap the dough or also place the disc into a ziplock bag so it doesn't absorb the funky flavors of your fridge).
When you're ready to make your pies
  1. Preheat your oven to 375 degrees F.
  2. Cut the dough in half, placing one half in the fridge to use for a second pie. Sprinkle out cornstarch to keep your dough from sticking on the counter (and on your rolling pin). [TIP: I would lay out a big piece of parchment, then sprinkle the cornstarch on that and work on it. You can easily turn the parchment as you're rolling out the dough, and then throw it all away when you're done, no dough stuck to the counter!]
  3. Roll out your dough, working in one direction, until a few millimeters thick, and oval-shaped. Transfer the rolled-out dough to a cookie sheet that has been sprayed with nonstick spray. Use your fingers to fold up and crimp the sides, creating an edge to hold in the filling. Repeat with the other half of your dough to create two crusts.
  4. Spread a thin layer of egg wash over the crusts and bottoms of both pies. Sprinkle the edges with raw sparkling sugar. Bake for 5 minutes.
  5. Spread 2 Tbs. of jam evenly in each pie crust. Add the rhubarb on top of the jam (you can line it up like I did or just pile it in there). Sprinkle 1 tsp. of granulated sugar evenly over each pie.
  6. Bake the pies for 20 minutes. Then turn up the heat to 425 degrees and finish baking for 10-15 more minutes, until they're a deep brown color and bubbly in the middle (be careful not to let the crusts burn. If they're not browning in a glossy fashion, try misting coconut oil spray quickly on the crusts 10 minutes before baking time is up).
  7. Let the pies cool on a wire rack before carefully using a spatula to remove them from the cookie sheet. Eat them warm or let them cool completely and eat them cooled. Enjoy with coconut whipped cream or ice cream!
Notes
  1. Read above narrative for extra tips and tricks.
  2. Finished pies can be kept in the fridge for up to a week, well wrapped. Freeze and keep them longer.
  3. Top pie with whipped coconut cream, ice cream, or yogurt.
Treats With a Twist http://www.treatswithatwist.com/wp/
 

Total side note – Congratulations to my dear friend Lindsay! You had a baby! You made a real human being! And he’s gorgeous. And you’re going to be the best mom ever. I love you girl! 

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Comments

  1. says

    Nice! Rhubarb is always so intriguing…I’ve made a crumble and some sort of spread in the past (someone else’s recipes of course because I’m not that brilliant) but I’m always on the lookout for something new to try since it makes me feel super sophisticated and shit to slap some of it up on the conveyor belt at the grocery store. Like yeaaaaaah, I know what I’m doing….I’m Betty Fucking Crocker, bitches! ;)
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