To a large mixing bowl add the brown rice flour, almond flour, coconut sugar, baking powder and salt, and whisk until the mixture is well combined with no lumps.Then add the agave nectar and grapeseed or avocado oil to the bowl and mix well with a spatula until the mixture has become crumbly like sand. Add the flax eggs to the mixture and continue mixing until it starts holding shape and forming a dough. At this point you can take over with your hands and knead the dough until it comes together into a ball form. Gluten-free dough needs to be worked much more than regular dough to help it stay together better. Wrap the dough in cling-wrap and let chill in the fridge for 1 hour.
Place the chilled dough in between two layers of parchment paper and begin to gently press into it with your hands before starting to roll it out with a rolling pin. Roll the dough into a roughly 9” circle that’s about 1/4” in thickness. Peel back the top layer of parchment paper and carefully slide a thin cutting mat underneath the bottom layer (if you have one). Place your pie plate on top of the dough upside-down and carefully flip the crust over into the pan (that cutting mat is handy for this reason).
Carefully press the dough into the pie plate using both hands, ensuring that it forms nicely into the bottom and sides of the plate. Trim off any overhanging dough with a sharp small knife, and from there pop it in your freezer for 30 minutes to chill.
n the meantime you can get started on prepping your filling ingredients.Wash and cube your strawberries and rhubarb into 1/2” - 1” chunks and set aside for a moment.
Once your pie crust has chilled, poke a few holes in the base with a fork and pre-bake in your oven on the middle rack at 350ºF for 20-25 minutes, until golden.
Grab yourself a large pot and add in the maple syrup, vanilla extract and tapioca starch and whisk all the ingredients until they’re well combined and the flour has mostly dissolved. Add those chopped strawberries and the rhubarb and combine with a large large spoon until the fruit is coated. Heat the mixture on medium-high heat until bubbling, and cook for 12-15 minutes until the fruit is softened and the mixture is slightly runny. Let it cool for 5-10 minutes to allow it to thicken a little.
Once the pie crust is pre-baked, ladle the fruit mixture into the pie crust until it’s about half an inch below the rim. You don’t want to overfill as it could leak out quite a bit when it goes back in the oven.
Now, take your second sheet of dough and carefully place it over the pie. I find draping it over a rolling pin makes it a little easier to do, plus it reduces the risk of it cracking or ripping. Trim off any excess dough around the edges and with a fork, simple press the edges into the bottom crust as shown here, and with a sharp knife make a few slits in the top to allow steam to escape while baking. Bake for another 30 minutes on 350ºF or until the crust is golden.
Let cool until warm enough to eat -- this will allow the filling to thicken a little as it cools. Slice and serve with vanilla non-dairy ice cream or whipped cream and enjoy!
