I meant to post this recipe sooner. Mostly because I wanted to give you time to buy these adorable mini-skillets. However, life and end of school craziness got in the way. You can definitely make this show-stopping dessert in a 9″ skillet for the 4th. I still recommend picking up the mini-skillets at some point because they are absolutely adorable and great for individual desserts and side dishes.
I started by making a crust with King Arthur’s gluten free flour and used their pie dough recipe (minus the ClearJel which they said was optional anyway). I used a couple of stalks of rhubarb with blackberries and strawberries for the filling but you can use whatever mix of fresh berries is available at your farmer’s market this weekend. The rhubarb is tart and a bit crunchy which is a nice compliment to the soft, sweet berries. If you get them from the farmer’s market, you will likely need two, as they are thinner and smaller than the ones you might find in a super market (as is the case with most fruits and veggies). This pie is tart, not super sweet, which I really like.
- Pie Dough
- 1¼ cups King Arthur Gluten-Free Measure for Measure Flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ⅜ cup (6 tablespoons) cold butter, cut into ½" pieces
- 1 large egg
- 2 teaspoons lemon juice or vinegar (make sure to remove zest for filling before juicing)
- 2 small (or 1 large) rhubarb stalks, cut into ½" pieces (about 1 cup)
- 8oz strawberries, hulled and cut in halves
- 4oz blackberries
- zest of 1 lemon
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- 2 tbsp cornstarch
- ½ tsp cinnamon
- ⅛ tsp salt
- 1 egg yolk (for topping the crust before it goes in the oven)
- Whisk together flour, sugar and salt. Work the butter pieces into the flour mixture with your hands until it's crumbly, with some larger, pea-sized chunks of butter remaining. Whisk the egg and vinegar or lemon juice together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary. Shape into a rectangle, cover with plastic wrap and chill for an hour, or up to overnight.
- Preheat oven to 375
- Allow the dough to rest at room temperature for 10 to 15 minutes before rolling. Roll into a thin rectangle on a large piece of parchment paper heavy sprinkled with flour. Using a star shaped cookie cutter, cut 12 stars out of ½ of the dough and using a knife with a ruler to help keep it straight, cut out the rest of the dough into ¾" stripes, at least 10" long. Transfer the parchment with the cut dough onto a sheet pan and freeze for 10-15 minutes to make sure it retains it's shape before you transfer to top your pies. (You can make additional stars or stripes, if needed with the excess dough you pull off around the stars after chilling it a bit.)
- For the filling, toss all remaining ingredients together, except the egg yolk, in a medium bowl. whisk egg yolk with a little bit of water in a small bowl. Add filling evenly to 6 mini skillets or 1 9" skillet. Top with stripes, leaving about ½" overhang on each side and fold over edges of skillet. Add stars in any pattern you like. Brush egg yolk mixture on top of dough, place skillets on a sheet pan (as filling may bubble over a bit) and bake about 1 hour, until crust is golden brown and filling is bubbly.