I did a quick Google search to see what kinds of GF pies in jars there were. Sadly, there were no real results. Maybe there isn't any interest in them. Considering how yummy this was, I am thinking that isn't the case. Which is why I am bringing you my first pie in a jar, gluten free style. There will be more in the future.
Gluten Free Pie Crust: (adapted from Incredible Edible Gluten Free Food for Kids)
(enough for one 1/2 pint jar)
1/4 cup white rice flour
2 Tbsp sorghum flour
2 Tbsp tapioca flour
2 Tbsp potato starch flour
1 tsp xanthan gum
1/8 tsp salt
2 Tbsp butter
1/4 tsp vanilla in 2 Tbsp cold water
Whisk together the dry ingredients. Cut the butter into the flours with a pastry blender. Stir in the vanilla water and form a ball of dough. Press the dough into a 1/2 pint jar, across the bottom and up the sides. Trim the excess, saving a bit for the top crust. Once filled, top the jar with a small flattened circle and pinch it around the rim to seal. Place the jar on a cookie sheet and bake 35-45 minutes at 375 degrees or until the crust is golden brown and filling is bubbly.
Strawberry Rhubarb Filling: (single serving)
3 medium ripe strawberries, sliced
5 inch piece of rhubarb, thinly sliced
2 tsp corn starch
1 1/2 Tbsp agave nectar (or 2 Tbsp sugar)
smidgen of salt
Stir together ingredients and spoon into the prepared 1/2 point jar.
Crock Pot Ladies, Tina of Sugar Bean Bakers, Ashley of Kitchen Meets Girl and myself. Link up your Easter dishes and/or crafts below!!