Gluten-free berry and rhubarb pie

Name: Gluten-free berry and rhubarb pie
Total time: 70 min
Ingredients: Pastry; 120 grams butter, softened; 2 tablespoons icing sugar; 2 teaspoons Orgran No Egg™ Egg Replacer; 60 millilitres water; 170 grams (about 1 cup, plus 1 tbsp) Orgran All Purpose Plain Gluten-Free Flour, plus extra for dusting bench; Fruit filling; 2 cups frozen berries, defrosted (Nici used boysenberries and raspberries); 2 teaspoons cornflour; 1 cup rhubarb, chopped; 2 heaped tbsp brown sugar; 1/2 teaspoon lemon zest; whipped cream (optional), to serve

www.nzwomansweeklyfood.co.nz

The hero of Nici Wickes' berry and rhubarb pie recipe is the gluten-free pastry! It's simply fabulous – crisp, flaky and golden. If you’re coeliac, you’ll never have to miss out on pie again

View full recipe on www.nzwomansweeklyfood.co.nz

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Cooking tools:

Stand mixer
Mixing bowl
Measuring cup
Measuring spoon
Kitchen scale
Rolling pin
Parchment paper
Loose-bottomed tart tin
Fork
Baking sheet
Oven
Refrigerator
Spoon
Whisk
Cooling rack
Chef's knife
Cutting board
Plastic wrap

Ingredients

Pastry
120 grams butter, softened
2 tablespoons icing sugar
2 teaspoons Orgran No Egg™ Egg Replacer
60 millilitres water
170 grams (about 1 cup, plus 1 tbsp) Orgran All Purpose Plain Gluten-Free Flour, plus extra for dusting bench
Fruit filling
2 cups frozen berries, defrosted (Nici used boysenberries and raspberries)
2 teaspoons cornflour
1 cup rhubarb, chopped
2 heaped tbsp brown sugar
1/2 teaspoon lemon zest
whipped cream (optional), to serve