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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.

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