Gluten-Free Berry Rhubarb Pie
Substitute 3/4 teaspoon vanilla bean paste for the extract if preferred.
The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator before proceeding with the recipe.
The cooled pie can be refrigerated for up to 1 week, covered in plastic wrap. Let it come to room temperature before serving, or warm it in a low oven. It can be kept frozen for up to 2 months. Wrap it in plastic, then in foil, and let it come to room temperature before serving.