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Fresh Strawberry Pie (Gluten-Free)


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.

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Fresh Strawberry Pie (Gluten-Free)
Serves 7

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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4 Responses:

 
rick
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
29 Jun 2010 10:52:06 AM PDT
Not printer friendly.

 
Destiny
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
29 Jun 2010 11:17:22 AM PDT
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

 
CJ
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
14 Jul 2014 5:48:50 AM PDT
Why use healthy ingredients like organic strawberries, and then put unhealthy, horribly bad for ingredients like margarine? Makes no sense...

 
Melissa
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
08 Nov 2016 8:28:00 AM PDT
Then sub the margarine, it's not that hard...




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VSL #3 is safe and powerful probiotic. You get it at Costco in pharmacy or online. Metamucil is too hard on my system too. Psyllium husk is easier on the system and I tolerated it a little better. It did nothing for my husband because it was too gentle for him.

You might want to have your GI test for SIBO. Similar gut symptoms, common in celiacs, often agrivated by probiotics because you are adding more microbes to the overgrowth (FYI, the overgrowth is typically good bacteria is the wrong place). That's one of the next things they look for in a celiac still having symptoms.

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