Fresh Strawberry Pie (Gluten-Free)

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

Celiac.com Sponsor (A12):
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

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.

• 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

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.

Happy Summer!