(Recipe edited on 5/22/12)

The previously promised roasted carrots post got bumped to tomorrow in honor of Pi (3.14) Day.  We’re on spring break around here, so keeping track of the exact date hasn’t been high on my list of priorities!

This is one of two strawberry pies that I make.  The other is a double crust recipe.  And then there is strawberry rhubarb pie… yum!  That recipe will be posted when rhubarb starts showing up at the market.

This particular pie is really sweet. I’ve made it in a gluten crust for my boys several times recently, but I hadn’t made a gluten free one for me to eat until today.  I just tried it, and it is really good, but I could only handle a small amount.  My blood sugar is going to complain about even that.  Time to go eat some protein!

The recipes for gluten free and wheat crusts are below.  The filling is the same for both.

Strawberry Pie, Gluten Free Crust

Makes one 9” pie

Crust:
¼ c organic tapioca starch
¼ c organic brown rice flour
¼ c sorghum flour
¼ c almond meal*
½ t xanthan gum
¼ t salt
1/3 c organic palm shortening**
1 organic egg
Water as needed

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

To make the crust, cut the shortening (and butter if using) into the flours, xanthan gum and sea salt.  Add the egg and enough water to moisten to dough consistency.  Place the dough into a 9” pie pan and use your fingers to spread it evenly.  Poke holes in the bottom and bake at 475 for 7-9 minutes.  Set aside.

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.

Optional serving suggestion:  whipped cream

*If you want this to be nut free (though almonds aren’t a true nut but carry the risk of cross-contamination), substitute organic millet flour for the almond meal.

** If you are not dairy free, 1/6 cup palm shortening and 1/6 cup organic butter softened to room temperature make for a better crust.  However, it still works great to use 1/3 cup palm shortening.

Strawberry Pie, Wheat Crust

Makes one 9” pie

Crust:
1/3 c organic palm shortening**
1/4 t sea salt
1/2 c organic all purpose flour
1/2 c organic whole wheat pastry flour
Water

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

To make the crust, cut the shortening into the flours and sea salt.  Add water to moisten to dough consistency.  Roll out using additional flour to prevent sticking to the counter and put in a 9” pie pan.  Poke holes in the bottom and bake at 475 for 8-10 minutes.  Set aside.

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 slice strawberries in the pie crust.  Cover with the glaze mixture.  Allow to cool in the refrigerator for several hours before serving.

Optional serving suggestion:  whipped cream

** If you are not dairy free, 1/6 cup palm shortening and 1/6 cup organic butter softened to room temperature make for a better crust.  However, it still works great to use 1/3 cup palm shortening.