Gluten-Free Berry Rhubarb Pie

1. Stage

Whisk flour, sugar, and salt together in a bowl. Toss butter in the flour mixture until coated. Transfer mixture to a food processor and pulse in short bursts until butter is the size of hazelnuts. Drizzle ice water through the feed tube, pulsing in quick 4-second bursts until dough comes together in a ball.

2. Stage

Divide dough into 2 equal balls. Flatten into disks and wrap each disk in parchment paper and plastic wrap. Refrigerate disks until firm, about 1 hour.

3. Stage

Preheat the oven to 425 degrees F (220 degrees C).

4. Stage

Roll out 1 disk into an 11-inch circle. Transfer it to a 9-inch pie plate. Trim the overhang to 1 inch.

5. Stage

Bake in the preheated oven until golden, 15 to 20 minutes. Let crust cool while you make the filling. Keep oven on.

6. Stage

Toss strawberries, blueberries, rhubarb, lemon zest, and vanilla extract in a large bowl. Mix sugar, cornstarch, and salt in a separate bowl. Toss fruit mixture in the sugar mixture just before pouring over the crust.

7. Stage

Beat egg and water together in a small bowl to make egg wash. Brush the rim of the bottom crust with the egg wash.

8. Stage

Roll out second disk into an 11-inch circle. Carefully position over the filled pie. Trim the edges and tuck the top crust over the rim of the bottom crust to form a tight seal. Crimp the edge decoratively. Cut an X-shape into the top crust. Brush the top with egg wash and sprinkle with raw sugar.

9. Stage

Place pie on a baking sheet and bake for 20 minutes, turning halfway through. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden and the juices have thickened and start bubbling out through the X on the top, 35 to 40 minutes.

10. Stage

Place pie on a rack to cool completely, at least 1 hour.