Years ago, strawberry pie was a frequent summer treat. It has been awhile since strawberry pie has been served at our table because nowadays it needs to be gluten free ( and egg/nut free ) and I can no longer use the strawberry glaze package I use to buy because it has food coloring in it and our son, Noah is allergic to food colorings. Something about strawberry season this year has inspired me to make it again and make it safe for our whole family to enjoy. I found a strawberry glaze recipe at Taste of Home
which worked great, except for me making the mistake of walking away from the stove and forgetting about the glaze while I was suppose to be stirring constantly. Next time, I will
stir constantly. Thankfully, I smelled it and remembered it was on the stove top just before it started to burn. Thankfully, it still turned out great, which was quite a relief since we had friends coming over for dinner.
For the crust, I used our family favorite pie crust recipe from Crisco
that I just adjust to make it gluten free. This crust is tender, slightly crisp, flavorful and easy to work with. Last week, I made strawberry pie and used a graham cracker crust recipe. I still need to tweak a couple things on that crust before I share it with you but just so you know what you have to look forward to, my husband told me the graham cracker crust was the best crust he had ever had! And that my friends, was a HUGE compliment!
1 1/3 c Natalie’s Gluten Free Flour Mix
1/2 t salt
1/2 c shortening, well chilled (or use 1/2 stick of Crisco shortening sticks)
3 to 6 T ice cold water (I put ice cubes in a bowl, then add water and let it sit to get it really cold)
1. Preheat oven to 375 degrees.
2. Whisk together flour and salt in medium bowl. Cut in chilled shortening using a pastry blender until mixture resembles coarse crumbs, about pea size.
3. Sprinkle in 3 T cold water, toss with a fork. Add water one T at a time until the dough is moist and holds together when pressed.
4. Shape the dough into a ball, then flatten into a round disc about 1/2 inch thick. Place in plastic wrap and refrigerate for 30 minutes.
5. Remove dough from the refrigerator and roll out between 2 pieces of wax paper. When the dough is rolled out about 1 inch bigger than your pie plate, carefully remove the top wax paper. Sprinkle very lightly about a tablespoon of gluten free flour over the rolled out dough. Starting at one side, roll up the dough (with the bottom wax paper). Then, carefully unroll it upside down on top of the pie plate. Flute the edges.
6. Prick the dough several times on the bottom and side of the plate with a fork to prevent it from puffing up. Bake 15-20 or until lightly golden. ( Crisco’s recipe calls for the crust to bake for about 10 minutes, but I find with most gluten free baking recipes that the cooking time gets almost doubled). Remove and cool about 30-60 minutes before filling.
6 c fresh whole strawberries, hulled (divided)
1 c sugar
3 T Gluten Free cornstarch
3/4 c water
1. Mash 1 c strawberries and set aside.
2. In a saucepan, combine sugar and cornstarch. Sir in water and mashed berries. Bring to a boil, stirring constantly. Cook and stir for 3 more minutes. Cool for 10 minutes.
3. Spread about 1/3 c glaze over bottom and sides of pie shell. Slice or halve the remaining strawberries and arrange in the pie shell. Spoon remaining glaze over the berries. Chill for 1 – 2 hours.