gluten free fresh strawberry pie
This is a guest post by my mom. She and my brother-in-law both have July birthdays and this is their favourite dessert to celebrate the occasion!
This recipe should serve 6, but we have found that four people can finish the pie without any problems. It's that good!
makes 1 pie
Ingredients
2 pounds of strawberries
3/4 cup of sugar
2 tablespoons cornstarch
1/4 cup water (depending on amount of purée you get)
1 cup whipping cream, whipped with a splash of vanilla an 1/4 cup icing sugar
Follow recipe for making a gluten-free pie crust, or buy a gluten-free pie crust already made from the store. If you want a more decadent pie, then use the cream cheese option and spread a little on the bottom of the pie crust after it cools. This is an especially good option if you want to make the pie more than eight hours in advance, because the cream cheese helps keep the glaze from making the crust soggy.
Hull and wash the strawberries. Pat dry with an old tea towel. Place strawberries into the crust flat side down, use the largest strawberries in the very middle and work your way out in circles from there. Save extra berries to purée for the glaze.
Add berries and sugar and cornstarch to a small saucepan. Make sure you mix in the cornstarch with a bit of cold water, or blend very well with the sugar before adding to the berries, so you don't get any lumps. Cook the mixture until it bubbles. Allow it to cool for about five minutes, then pour evenly over the berries. Put pie in the fridge to cool and top with real whipped cream just before serving.
Optional: 4 oz cream cheese, blended with 1/4 cup sugar
Directions
Directions
Follow recipe for making a gluten-free pie crust, or buy a gluten-free pie crust already made from the store. If you want a more decadent pie, then use the cream cheese option and spread a little on the bottom of the pie crust after it cools. This is an especially good option if you want to make the pie more than eight hours in advance, because the cream cheese helps keep the glaze from making the crust soggy.
Hull and wash the strawberries. Pat dry with an old tea towel. Place strawberries into the crust flat side down, use the largest strawberries in the very middle and work your way out in circles from there. Save extra berries to purée for the glaze.
To make the glaze you should have at least one cup of puréed berries if you do not have that much then you need to go back to the pie and steal some berries. You need to have somewhere between one cup and one and a half cups of puréed berries. If you have one and a half cups then you do not need to add 1/4 cup of water otherwise you do.
Add berries and sugar and cornstarch to a small saucepan. Make sure you mix in the cornstarch with a bit of cold water, or blend very well with the sugar before adding to the berries, so you don't get any lumps. Cook the mixture until it bubbles. Allow it to cool for about five minutes, then pour evenly over the berries. Put pie in the fridge to cool and top with real whipped cream just before serving.
hull strawberries and place, cut side down, in cooked pie crust
puree remaining strawberries
make strawberry glaze and pour over raw strawberries
slather with whipped cream and enjoy!
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