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    Destiny Stone
    Destiny Stone

    Fresh Strawberry Pie (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    Fresh Strawberry Pie (Gluten-Free) - Gluten-Free Fresh Strawberry Pie (photo courtesy of sleepyneko)
    Caption: Gluten-Free Fresh Strawberry Pie (photo courtesy of sleepyneko)

    Fresh strawberry pie always reminds me of summer. Whenever I go into a grocery store and see those fresh strawberry pies sitting in the pastry case, I drool and of course, I keep walking. Finding a gluten-free strawberry pie is not easy, but the following recipe will make up for that as it is very easy to make. This strawberry pie recipe is a cinch to prepare, and I guarantee it will taste better than anything you can find at the store.

    Fresh Strawberry Pie (Gluten-Free)
    Serves 7



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    Gluten-Free Pie Crust Ingredients:

    • 1 ½ cup white rice flour
    • ½ cup tapioca flour
    • 1 teaspoon baking powder
    • 1 teaspoon xanthan gum
    • 1 cup melted margarine
    • ½ cup ricotta cheese
    • ½ cup sour cream
    Directions to make the crust:
    1. Sift together the dry ingredients.
    2.  Mix together the margarine, cheese, and sour cream.
    3.  Stir in dry ingredients. Chill for at least 2 hours, or until dough is easy to handle.
    4.  Roll out dough on rice-floured plastic as it may be sticky. Note: Using a second piece of plastic keeps it from sticking to the rolling pin.
    5. Transfer to your pie pan/plate and flute the edges. Note: The edges tend to cook fast. To avoid burning the pie crust, gentlly wrap the edges in foil before baking.
    6. Bake at 400 degrees for 20-25 minutes.
    7. Remove foil and allow pie crust to cool before filling.

     Fresh Strawerry Filling:
    • 1 quart fresh, organic strawberries
    • ½ cup sugar
    • ½ teaspoon salt
    • ½ cup water
    • 1 ½ tablespoon  cornstarch
    • 1 8 ounce package cream cheese, softened
    • 3 tablespoons sugar
    To make the filling:
    1. In a sauce pan, put 1 cup sliced berries, ½ cup sugar, salt, and ¼ cup water. Bring to boil.
    2. Cook 3 minutes. Remove from heat.
    3. Mix cornstarch and remaining water. Add to sauce pan.
    4.  Return to heat. Stir until thickened, about 2 minutes.
    5. Allow to cool.
    6. Mix into remaining fresh berries.
    Assembly:
    In a separate bowl, mix cream cheese and sugar.
    Spread cream cheese mixture on the bottom of the cooked, cooled pie crust.
    Add berry mixture on top.
    Chill in the refrigerator until firm.

    Happy Summer!



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    Hi Rick,

     

    I was able to print this information without a problem. I recommend highlighting the information you want to print and then under "Print range" choose, "selection". This will enable you to print only the information you want to print. Another suggestion is to copy and paste the recipe into a Word document, and then print from there. I hope this helps.

     

    Take care,

     

    Destiny

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  • About Me

    Destiny Stone

    I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.


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