Gluten Free Strawberry Pie
This gluten free pie is the perfect bite to satisfy your cravings. Make a double batch of dough and freeze it for the next time you need a sweet treat in a hurry!
Servings Prep Time
8servings 30minutes
Cook Time Passive Time
40-50minutes 20 minutes
Servings Prep Time
8servings 30minutes
Cook Time Passive Time
40-50minutes 20 minutes
Ingredients
Gluten Free Pie Dough
Strawberry Filling
Egg wash
  • 1medium sucanatwhisk with tsp of water
Instructions
  1. Preheat oven to 425 degrees
  2. In a stand mixer with paddle attachment or food processor, add the sifted flours, arrowroot, gelatin and salt. Mix/pulse on low speed for few seconds until well combined.
  3. Add the shortening (or ghee, lard, etc., of choice). and mix until crumbly.
  4. Add sugar or honey, vinegar, and egg and mix to combine until egg is absorbed.
  5. With machine running, slowly add cold water until the dough comes together in ball. You may not need all of the water or you may need more, depending on temperature or humidity that day. Gluten free flours absorb more moisture than regular wheat flours, so be sure the dough is holding together well without being soggy.
  6. Wrap in plastic wrap and refrigerate for 20 minutes to let the flours absorb the water.
  7. When ready to assemble the pie, divide dough into two balls. Place one at a time between two sheets of plastic wrap or non stick parchment paper, and roll out to slightly overhang a 9″ pie plate (you can turn pie plate upside down and use as a guide). Dough is more crumbly than regular pie dough, so be patient and patch any area than may tear.
  8. Fit dough into pie plate and prick all over with fork. Place back in fridge while you roll out top dough. Roll out top dough as instructed above.
  9. Remove bottom dough from refrigerator, add filling and top with remaining dough. Crimp edges into decorative pattern or simply press along the edge with fork tines. This will seal top and bottom crusts. Brush with egg wash and add few slits to top crust with a sharp knife to allow steam to escape.
  10. Place on parchment lined cookie sheet to catch any drips, and bake for 40-50 minutes until nicely browned and filling is bubbly and nicely thickened. Place on a wire cooling rack and cool completely-about 3 hours. Slice into wedges and enjoy!
Filling
  1. Place sliced strawberries in a large bowl and combine with sugar and all remaining ingredients. Mix thoroughly, trying not to overly mash strawberries. Set aside until ready to add to pie.