Strawberry Pie

Ingredients

• 4 boxes of Organic Strawberries
• 1 box blueberries or raspberries   (optional~great for 4th of July red, white and blueberry)
• 3 level Tbsp. Non-GMO Organic Cornstarch
• ¼ c. water
• Juice of half a lemon (optional) We did not use.
• 1 C Organic cane sugar
• 1 baked pie crust  See how to make a homemade crust HERE
• Fresh whipped cream or So Delicious Coco whip (coconut non-dairy topping)

Method

• Wash all berries and dry well. We dry them on cotton dish towels or paper towels.
• Mash 1 full cup of cut strawberries. (The cup should be filled past the line)
• In a separate small bowl, mix cornstarch or tapioca starch, and water.  Blend well.
• Bring strawberries and sugar to a boil in a medium to small pot.
• Add cornstarch and water mixture to cooking strawberries. Whisk until sauce thickens.
• Remove from stove and let cool for 10 minutes, (before drizzling glaze over berries).
• Arrange washed and DRIED berries into pie shell. Cover with warm glaze, then chill.
• Serve with whipped cream. YUM!!!
• Watch recipe video HERE.

Pie Crust (See more pie crust photos HERE)

Ingredients

• 2 ½ C gluten free flour (We use Pamela’s Baking or Artisan flour blends)
• ½ tsp salt
• 1 C unsalted butter, chilled cut into pieces
• ¼ C of Ice Water or iced orange juice
• 2 tsp sugar

Method

In a food processor, using the metal blade, combine flour, salt and sugar. Add 1 C butter pieces and pulse mixture until it resembles coarse meal. Gradually add ¼ C iced water and pulse just until dough begins to hold together and forms into a ball. Divide dough in half. Place in a zip lock baggie and chill in refrigerator for 30 minutes. Remove from refrigerator and roll the dough out onto a floured serface. Shape dough into a circular pie crust shape. Carefully place the rolled pie crust into a pie plate. No need to grease the pie plate. Prick the crust with a fork all around the bottom of the crust. As it bakes it begins to bubble, the forked holes help it to release the bubbles.

Bake at 350 for 15-20 minutes. Let pie crust cool before adding and layering the fruit. Then pour warm glaze over the fruit.