Crust 1/2 cup glutinous rice flour 1/4 cup light buckwheat flour 1/4 cup sorghum flour 1/4 cup teff flour 2 tbsp tapioca starch 2 tbsp potato starch 1 tsp xanthan gum 2 tbsp sugar 1 pinch salt 4 oz cold butter or Earth Balance 1/3 cup cold water 1/4 tsp vanilla extract Filling 2 1/4 cups sliced rhubarb (about 1”) 2 1/4 cups sliced strawberries grated rind of one orange 1 tbsp fresh orange juice 3/4 cup sugar 1/4 cup cornstarch pinch of salt gluten free pie crust Preheat oven to 375 degrees. To prepare crust, combine dry ingredients (from rice flour through salt) in the bowl of a food processor. Grate the cold butter into the food processor and mix until the dough looks like cornmeal. Keep the processor running and slowly add the water and vanilla and process until well-blended. Pour the dough onto a lightly floured surface and knead until it forms a ball. Wrap it in plastic wrap and chill for a minimum of 15 minutes. (I put it in the freezer) Divide the dough into two equal pieces. Put one piece of dough on a piece of parchment paper, cover with a second piece of parchment paper, and roll to your desired size. Completely remove top piece of parchment paper and flip dough over into a pie plate. After you peel the remaining piece of parchment paper from the dough, use it to press the dough into place. By using the paper, the heat from your hand won’t affect the dough. Roll the second dough piece inbetween two pieces of parchment paper and set aside while you fill the pie shell with your filling*. Then cover with the remaining pie dough using the same method as you did with the first piece. Crimp the pie crusts together. Place unbaked pie on a baking sheet. Bake in a 375 degrees for about 45 minutes. After the first 30 minutes, cover the crimped edge of the pie crust with aluminum foil to prevent it from burning or becoming too crisp. *To prepare filling, just before you’re ready to roll out the top and bottom crusts, combine all filling ingredients and mix well. Set aside.