Strawberry Rhubarb Pie

The final product

One of the joys of summer is Strawberry/Rhubarb Pie, and it is probably the only thing that will get my 20 year old daughter out of bed on a Saturday morning and drive across town just to have a piece.
Fun part about this recipe is even though it is healthier than a normal store bought pie, you would never know it!  Actually my kids like the gluten free crust better than regular flour crust.

WARNING!!!
This crust is not low calorie, it is only gluten free and low fat, or lower fat I think I should clarify.

Ingredients for crust:

Gluten Free Crust

1 8-ounce package of Philadelphia Fat Free Cream Cheese
1 cup butter
1 cup rice flour
1 cup gluten free flour mixture (this is made by taking 1/2 cup flax meal, 1/4 cup chia seeds, 1/4 almond meal and blend in the blentec until flour consistency)
Blend the cream cheese and butter, then add the flour and mix all in a mixer, roll into two balls cover bowl with plastic wrap and refrigerate overnight, or at least three hours.
Roll crust out, using rice flour to keep from sticking.

Strawberries, Rhubarb and Blueberries

Preheat oven to 425 degrees F.

Ingredients for filling:

2 1/2 cups fresh strawberries stemmed and sliced,
2 1/2 cups rhubarb cut into cubes
1 cup blueberries (optional)
1 cup xagave syrup
4 tablespoons minute tapioca
1 tablespoon lemon zest
2 teaspoons cinnamon
1 teaspoon vanilla

Placing the crust over the fruit

Mix the strawberries, rhubarb, blueberries, xagave, tapioca, lemon zest, cinnamon, and vanilla in a large bowl and pour into a glass pan or if you are doing a two crust pie, onto the bottom crust. Roll out the other piece of dough and place over filling. Crimp to seal edges.






Place foil around the edge of the pie crust and bake at 425 F for 15 minutes, decrease temperature to 375 degrees F and bake for an additional 40 to 50 minutes, or until the filling starts bubbling.

Baked to golden brown crust and bubbly filling