Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
Strawberry pie. Can you smell those luscious strawberries? I mean they are such a gorgeous red that you should be able to sniff the screen!
When I was a teenager there was a local chain restaurant that was famous for their strawberry pies. I loved being able to eat a piece of strawberry pie anytime of the year. Heaven help us, I can only imagine what type of preservatives were in the strawberries, (shuddering now). Anyway, skip to present day. I was wanting some strawberry pie during this strawberry season, but was having a difficult time figuring out what to do for a gluten free crust. I have never made a pie crust from scratch in my life, but it is definitely on my to do list in the not too distant future.
But I needed a pie crust NOW. I found a frozen one at my local Earth Fare and decided to try it. This pie was SO good; it really hit the spot. The strawberries were sweetened to perfection, the crust was very good (not as flaky as grandmom’s but still tasted good).
The next time I make this pie I will definitely use a made from scratch crust but will use the same filling. Too bad I have to wait until next spring for fresh strawberries!
- 1 (9 inch) gluten free pie crust, baked*
- 4 cups fresh strawberries
- 1 cup white sugar
- 3 Tablespoons cornstarch
- ¾ cup water
- Bake pie crust according to directions.
- Arrange 2 cups of strawberries in baked pie shell.
- Mash remaining 2 cups of strawberries and combine with sugar in a medium saucepan. Bring to a boil, stirring frequently.
- In a small bowl, whisk cornstarch and water together. Gradually stir cornstarch mixture into boiling strawberry mixture.
- Reduce heat and simmer until thickened, about 10 minutes, stirring constantly.
- Pour mixture over strawberries in pie crust. Chill for several hours before serving.
