Fresh Strawberry Pie
As a child, Inspiration Bakery and Mixes Founder, Debbie, picked strawberries to earn money for school clothes. It was backbreaking work and, truth be told, she ate a lot of the strawberries before they reached her bucket. However, since her Mom was the field boss, she kept Debbie and the rest of her kids on track as much as possible. During the strawberry season, Debbie's Mom would make Fresh Strawberry Pie for the family as a special treat. Sometimes she put a custard filling in the bottom. But, with or without the custard filling, her family loved her Fresh Strawberry Pie. This Fresh Strawberry Pie recipe is very simple: pie crust, fresh strawberries, and glaze. Oh, and don't forget the dairy-free whipped topping to top it off! Preparation time includes 2 hours of refrigeration for the dough and some cooling time before serving. So, give yourself plenty of time to prepare the pie before you plan to serve it! All Gluten-Free and Dairy-Free, too!
- Bowls (2)
- Dry Measuring Cups and Spoons
- Liquid Measuring Cup
- Wire Whisk
- Plastic Cling Wrap
- Rolling Pin or Glass Bottle (for rolling out pie crust dough)
- Pie Pan
- Sauce Pan
- 1 Bag Inspiration Bakery and Mixes Gluten-Free Pie Crust Mx
- 1/4 Cup Tapioca Flour (for rolling out pie crust)
- 3 Cups Fresh Whole Strawberries (washed and dried and do not cut them) Reserve a few to slice as a garnish on top of the whipped cream.
- 1 Cup Sugar
- 1/2 Cup Water
- 1 Cup Cold Water
- 4 Tablespoons Cornstarch
- 1/4 Teaspoon Salt
- 1 Tablespoon Lemon Juice (fresh or concentrate)
- 1 Container Dairy-free whipped topping
Pie Crust Dough
- Follow instructions on Inspiration Bakery and Mixes Pie Crust Mix bag to prepare the pie crust dough.
- Wrap the dough in plastic cling wrap. Place in the refrigerator for at least 2 hours.
- Remove from refrigerator and let stand for about 30 minutes before rolling out. You will use 1/2 the dough. You can freeze the dough wrapped in plastic wrap and placed in a freezer bag for up to 3 months.
- As a tip you can roll out the pie dough by using lightly floured tapioca flour on plastic wrap. Lightly flour the top of the dough and roll out about one inch bigger than your pie pan.
- Place your hand under the plastic wrap, and then place your pan over the top. Flip them right side up and position the dough in the pie pan. Remove the plastic wrap. With a fork, poke holes in the bottom and sides of the dough so the crust will not lift out during baking. Follow instructions on the mix bag for oven temperature and bake time.
- Completely cool the pie crust before filling.
- In a bowl, mix cold water and cornstarch. Set aside.
- In a saucepan combine sugar with the remaining ½ cup water. Stirring constantly with a wire whisk, bring the mixture to a boil.
- Add cornstarch mixture (be sure to stir before adding) to boiling sugar syrup in the pan.
- Cook several minutes on medium heat until mixture is transparent.
- Remove from heat and add salt and lemon juice. Stir.
Placing Strawberries in the Cooled Pie Pan
- Make sure your strawberries are room temperature and dry. If they are not, they might sweat when the glaze is poured over the top.
- Place strawberries in the pie pan, filling it with the berries side by side leaving little room between them.
- Make sure the glaze has cooled (10 to 15 minutes). Pour the room-temperature glaze over the top of the berries.
- Cool in the refrigerator for several hours uncovered or overnight before serving.
- Garnish with dairy-free whipped topping and the sliced strawberries you reserved earlier for your pie.