One of the staff members at my chiropractor’s office has been talking about the strawberry pie that she used to make with a shortbread crust.  I finally attempted to make one, and I am glad I did.  It’s amazing.  The shortbread crust really bumps it up a notch beyond the other strawberry pies I make.

This pie came out really oozy as the picture above demonstrates.  I am trying to get away from my perfectionist tendencies, so I’m posting a picture of oozy pie.  But it’s a delicious oozy.  Just watch out overnight in the fridge because the ooziness may multiply and spill all over the bottom shelf.  Not that it happened to me or anything.  I think this is a pie that is best made in a deep dish pan.  One of my 9″ pie pans is slightly deeper than the other and it withheld the oozing a bit better.

And the picture below?  Yes, it’s a rectangular pan for a pie.  I ran out of 9″ pie pans when I was cooking yesterday, so I turned to this great site to figure out which other pan of mine would work.  While the pie below is one I gave away, I’m betting it came out just as tasty in rectangular form as the round ones did!

Gluten Free Strawberry Pie with Shortbread Crust

Makes one 9” pie.  Inspired by Cooks.com and Allrecipes.com.

Crust:
6 tablespoons organic tapioca starch
6 tablespoons organic brown rice flour
6 tablespoons sorghum flour
6 tablespoons almond meal
¾ teaspoon xanthan gum
3 tablespoons organic light brown sugar
3 tablespoons organic powdered sugar
½ cup (1 stick) organic salted butter, softened to room temperature
1 organic egg
1/2 teaspoon organic GF vanilla extract

Filling:
About 3.5 cups sliced organic strawberries plus about 1.5 cups diced strawberries
3/4 c organic granulated sugar
5 teaspoons organic cornstarch
1/4 cup water

Optional topping:
1 cup organic whipping cream
6 tablespoons powdered sugar

Preheat oven to 425F.

To make the crust, mix together all of the ingredients on the crust list.  I used a stand mixer, but it could be done by hand.  It will make a soft dough similar to a cookie dough.  Using your hands, press into a 9” (preferably deep dish) pie pan.  Bake for 10-12 minutes at 425F.  The center of the crust may poof up, but press it down when it comes out of the oven and all will be fine.  Set aside to cool.

Mash the 1.5 cups of diced strawberries.  Add them and the sugar to a small pan.  Blend the cornstarch with the water and combine with the strawberries and sugar.  Cook over medium heat until it comes to a boil, stirring often.  Reduce to simmer until thickened, about 10 minutes, continuing to stir frequently.

Place the 3.5 cups of sliced strawberries in the pie crust.  Cover with the glaze mixture.  Allow to cool in the refrigerator for several hours before serving.

If desired, beat the whipping cream with 6T of powdered sugar using a hand mixer or stand mixer.  Continue beating until the cream is stiff.  Serve with the pie.

©NaturallyElizabeth.com