Fresh Strawberry Pie (Gluten-Free) ©

Nothing says summer like a fresh strawberry pie — and this one is completely gluten-free! Bursting with sweet, juicy berries in a light glaze and set in a flaky gluten-free crust, it’s the perfect dessert for picnics, family gatherings, or anytime you want to celebrate strawberry season. Easy to make and always a crowd-pleaser, this pie lets those beautiful fresh strawberries shine while keeping it safe and delicious for everyone at the table.

The pie crust recipe is made with "Inspiration Baking-All Purpose Flour Blend. Find the recipe pie crust on this website.

Check out more amazing recipes!

SERVINGS: 6-8

PREP TIME: 30 MIN

COOK TIME: 13 MIN to bake pie crust

TOTAL TIME: 43 MIN

INGREDIENTS

Pie Filling

• Prepared "Inspiration Baking-Pie Crust dough (makes 2 crusts)

• 3 Cups washed and dried whole strawberries

• 1 1/2 Cup cold water

• 1 Cup granulated sugar

• 4 Tablespoons cornstarch

• Optional: Add some red food coloring to the glaze after its been cooked.

DIRECTIONS

Pie Crust

1. Pre-heat oven to 400°F

2. Roll out half of the prepared pie crust on a tapioca floured surface (follow recipe instructions) to fit a 9-inch pie pan. Store second crust in a freezer bag wrap in plastic wrap to use later. Or make a second pie.

3. Place rolled out dough in the pie pan and crimp the edges.

4. Using a fork, poke holes in the bottom and the sides to prevent the crust from lifting while baking. You can also use baking beans.

5. Bake for 12-15 minutes. Remove from oven.

6. Cool completely before placing pie filing in the baked crust.

   Make Glaze

7. Mix 1 cup cold water and 4 Tablespoons cornstarch together with a wire whisk. Set a side until ready to use.

8. In a sauce pan combine 1 cup granulated sugar and 1/2 cup water. Bring to a boil on medium heat stirring constantly with a wire whisk.

9. Whisk water and cornstarch mixture again. Then add to boiling mixture. Stir until mixture begins to thicken and becomes transparent.

10. Remove from heat and let cool before pouring over the strawberries.

11. Optional: Add a few drops of food coloring and whisk.

12. Fill cooled crust

13. Place each strawberry inside the crust until all three cups have been used. I like to stack them.

14. Pour cooled glaze over the top of the strawberries.

15. Place in the refrigerator 3 hours uncovered before serving.

16. Garnish with whip cream or a non-dairy whip cream and serve.

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NOTES:

• I make the pie crust the day before and refrigerate it.

• When crimping a single crust, turn the extra dough inward and then crimp. This creates a cradle for the filling.

• Try making a custard or vanilla pudding to place on the bottom. Then place strawberries on top of the filling. Be sure the custard or pudding has been chilled before placing it in the pie crust. Follow the rest of the instructions for placing the strawberries and glaze in the pie crust.