Finally, I found some tasty organic strawberries with wonderful flavor.
I’ve been dreaming of making this Fresh Strawberry Pie with a gluten free crust, just in time for a 4th of July celebration.
In fact, truth be told, I ate dinner tonight just so I could have dessert. Fruity, sweet and fresh, I savored every bite. Here’s the recipe.
3/4 cup brown rice flour
3/4 cup gluten-free rolled oats
1/4 teaspoon sea salt
1/4 cup whole almonds
1 tablespoon coconut sugar
1/4 cup soft coconut oil
1/4 cup ice cold water
egg wash – 1 egg beaten with 1/2 cup cold water
6 cups fresh organic strawberries, rinsed and hulled
1/2 cup honey
3 tablespoons arrowroot powder
1 teaspoon lemon juice
1 tablespoon Strawberry 100% Fruit Spread (optional, I like the St, Dalfour brand)
1 cup water
freshly whipped cream for topping
First things first, make the crust. Preheat your oven to 375 degrees.
In a food processor with an “s” blade place all of the dry ingredients.
Process until all ingredients are ground fine. Add the coconut oil and pulse until oil is well-distributed. Add ice-cold water, a couple of tablespoons at a time and pulsing after each addition until mixture comes together.
If you don’t own a food processor, you can grind all of the dry ingredients in a Vita-Mix or any other good blender, until fine. Pour the dry ingredients into a bowl and cut in coconut oil with a pastry tool. Add water and stir with a fork.
Prepare your pie tin by greasing it with some coconut oil. All at once place the dough into your pan.
Distribute dough all around pan. Press from the center out on the bottom first, making sure it’s pressed firmly and dough is even and smooth.
Firmly pack dough around the sides, again making sure your dough is smooth and even. A common oversight in pressed pastry dough is too much dough is packed into the corners of the pan, making it too thick. This makes for a less palatable pie…in my humble opinion 🙂 Press firmly in the corners, making that crust thinner, which will push excess dough up the edges. Now you have extra crust to make an attractive edge.
Poke all over the bottom with a fork to keep it from buckling. Line the inside of crust with a large piece of foil, then weight with dry beans. One of my cooking students shared with me that she saves these beans to reuse. So after they cooled I put them back in their little jar in the pantry.
Bake for 15 minutes. Gently remove the foil and beans and set aside. Brush crust with egg wash and bake another 5 minutes. The egg wash gives the crust a golden color and seals it.
Crust is finished. Set aside to cool.
While crust is baking, prepare the filling.
Separate out a cup of the smallest and ripest berries. Slice the remaining 5 cups of berries and set aside.
In a small saucepan crush 1 cup of small berries. Stir in lemon juice. In a small bowl dilute arrowroot with 1 cup cold water. Add honey and arrowroot mixture to berries, cooking on a medium flame, stirring until mixture becomes clear and thick and bubbly (about 8 -10 minutes). Turn off heat, add strawberry spread, if using, and stir until combined. Let mixture cool for 10 minutes.
Place some of the glaze in the bottom of the crust to cover entire surface, reserving some glaze for the top. Place fresh berries over bottom layer of glaze.
Pour remaining glaze over top, gently moving berries around to let the glaze seep into the pie. When you know the glaze has been integrated well, if you want, make an attractive circular design with the berries, flat side down.
Refrigerate until firm and serve with a dollop of freshly whipped cream.
Enjoy with those you love…
and have a happy 4th!