This delicious, gluten free strawberry pie tastes like the start of summer and brings back memories of picking strawberries with my kids. Enjoy spoiling someone special, or even yourself.
Enjoy fresh strawberries with these delicious desserts: gluten and dairy free banana pudding, brownies topped with fresh strawberries and homemade ice cream. Or, top with dairy free Truwhip. They are all perfect on a hot summer day.
If strawberries are one of your favorite desserts, buy and prepare enough to top Old Fashioned Gluten and Dairy Free Pancakes.
How to Wash Your Strawberries
Washing strawberries twice removes all the dirt and kills harmful bacteria, mold, and viruses. After soaking all my vegetables in an ice-water vinegar solution on the day of purchase, I was tickled to learn they lasted a week without any appearance of mold growing on them. In fact, the vegetables looked better than on the day of purchase. However, some fruits are best washed on the day you will eat them like peaches.
According to PubMed, a 1 % concentration of acidic acid in the vinegar kills bacteria, including E. coli. The label on the bottle of vinegar tells you the concentration. In fact, vinegar has numerous health benefits.
Interestingly, vinegar naturally increases sodium chloride (salt), which inhibits the growth of mold and provides additional health benefits.
- Picks up and transports nutrients within the bloodstream
- Maintains blood pressure by promoting ideal balance of fluids within your body
- Transmits nerve signals
- Contracts and relaxes muscles
Ingredients for Gluten Free Strawberry Pie
For the Washing:
- Water
- 1/2 cup of apple cider vinegar
Gluten Free Pie Crust:
- 1 prebaked pie crust
Strawberry Filling:
- 1 1/2 cups of washed and quartered strawberries
Making Delicious Strawberry Gel:
- 1 cup of sugar
- If need to control blood sugar, add 1 Tablespoon Benefiber
- 3 tablespoons of cornstarch
- 3/4 cup of water
- 4 tablespoons of strawberry jello
How to Make Gluten Free Strawberry Pie
Wash Your Strawberries to Kill Bacteria
First, fill up a bowl or sink with water. Dunk strawberries moving them around in the water.
Then, refill the other side of the sink with about a ½ cup of vinegar with enough water to completely cover the strawberries. I like to use apple cider vinegar, which kills fungus and bacteria. Now, remove strawberries from the rinse water into the vinegar-water solution. Let them sit in the vinegar water for about 2 to 3 minutes. Vinegar kills bacteria.
Next, put strawberries in a strainer. While water drains, line your counter or a cookie sheet with a clean, dark dishtowel. On top of the dish towel, lay paper towels. This will catch most of the red dye that some strawberries will leave behind. Lastly, remove strawberries from the strainer one at a time to minimize water getting on the paper towels. Whatever you decide to not put in the pie, freeze or store in a glass canning jar.
Make Your Pie Crust
While strawberries dry, make my Gluten and Dairy free Pie Crust. This recipe makes two pie crusts. I like to double the recipe and put two, unbaked pie crusts in the freezer or tightly wrapped two balls of pie crust dough in the refrigerator where they will keep for a few days.
You must prebake the pie crust and let it completely cool before adding strawberries. If you use a store-bought crust, prebake the crust using directions for baking an empty pie crust.
Slice the Strawberries
While the pie crust cools, cut off the green tops of the strawberries. Then, leave small strawberries whole. And, cut larger strawberries in half or quarters.
Before cooking the mixture below, you must place strawberries in a cooled pie shell. The pie crust must be completely cool, so strawberries stay firm. What you are getting ready to cook gels quickly once removed from heat, so you must immediately pour the gel over the strawberries.
How to Make Gluten Free Strawberry Pie Gel Filling
In large saucepan mix:
1 cup of sugar
3 tablespoons of cornstarch
3/4 cup of ice cold water
4 tablespoons of strawberry jello poured into pan.
Add one tablespoon of Benefiber.
Mix all ingredients together.
Turn the burner to medium-low. Stir constantly while cooking.
Once the mixture is thick enough, it turns clear (transparent) and sticks to the spoon.
You can test for doneness by dripping some of the gluten and dairy free strawberry pie gel filling into a cup filled with ice cold water. All you need is a glass of ice-cold water. If it forms a small ball, it’s done!
Remove the saucepan from the burner and stir the gel until it is completely cool. About 5 minutes. See how the strawberry gel sticks to the spoon?
Pour the gel over the strawberries that are in the pie crust.
Place the pie in the refrigerator to set. Do not cover while it is setting for about the first hour or two.
Serve with your favorite non-dairy toppings like truwhip or ice cream!
Printable Gluten Free Strawberry Pie Recipe Card
Enjoy!
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