Product Giveaway & Recipe: Gluten Free Pantry Pie Crust

In celebration of spring and the ripening of berries and other spring fruits I am giving away a box of Gluten Free Pantry's Pie Crust mix to the 10th person that joins the Gluten Free People blog (myglutenfreepeople.blogspot.com) and one box to the person that recommended that they join (if applicable). 

To enter in the giveaway join the blog and comment on this page with your name (last name need not be included) and the name of the person who recommended you join. It's really that simple.  After all, who doesn't love a good pie? 

* photo used from buy.com

This weekend the family and I will be hanging out with my new in-laws and I plan to make a strawberry rhubarb tart. I love strawberries and I really like rhubarb so what could be better than putting them together in a delicious dessert? My best friend's mother makes a to-die-for strawberry rhubarb pie with a pretzel crust. It's sweet and salty and crunchy and delicious. I haven't had it in probably close to 8 years (and I miss it!). Since I'm not ready to try to tackle her pie recipe yet I'm going to try making a strawberry rhubarb tart. 

I knew I picked the right family to marry into when my DH and in-laws said that they like rhubarb. Well, there are a myriad of other reasons they're wonderful but the liking of rhubarb, in my experience, is rare. Soooo with that in mind, I'm going to make a tart for them. Below is the recipe from Eat Better America. Of course, I have modified it to make it gluten free. 

Crust:

1 box of Gluten Free Pantry Perfect Pie Crust Mix - made according to the instructions.

Filling:
2      eggs
3/4   cup granulated sugar
3      tablespoons Bob's Red Mill Gluten Free all-purpose flour
1/4   teaspoon almond extract
3      cups coarsely sliced fresh rhubarb
2      cups sliced fresh strawberries
1/2   cup packed brown sugar
1/4   cup Bob's Red Mill Gluten Free all-purpose flour
2      tablespoons butter or margarine, cut into pieces
1/4   teaspoon ground nutmeg 

Baking Instructions:

• 1 Heat oven to 375°F. In medium bowl, mix flour, salt and 1/4 cup oil with fork until mixture is consistency of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed and dough sticks together. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
• 2 In large bowl, beat eggs with electric mixer on medium speed until light. Beat in granulated sugar, 3 tablespoons flour and the almond extract until well blended. Alternately layer rhubarb and strawberries into crust-lined pan. Pour egg mixture over fruit.
• 3 In small bowl, mix brown sugar, 1/4 cup flour and the nutmeg. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle over top.
• 4 Bake 50 to 60 minutes or until crust is golden brown and filling is set in center. Cool completely, about 2 hours. Cut into wedges. Store in refrigerator.

 Don't forget, the 10th person to join this blog and their co-conspirator each get a box of Gluten Free Pantry Perfect Pie Crust Mix.

Bon Appetite!