Gluten-Free Berry Rhubarb Pie
This is such a lovely pie, I really enjoyed baking it. The nice thing about berry pies is that you can switch out the fruit, so you can use raspberries instead of rhubarb, or blackberries instead of blueberries. Either way it's delicious! I've tried a lot of gluten-free piecrusts, but this one is by far the best looking and tasting one. Hope you enjoy!
Recipe Summary test
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.