Chilled Gluten-Free Strawberry Pie

0
Prep time: 1 hr 30 mins
Cook time: 30 mins
Calories: 269

CRUST BAKE: 30 minutes
CHILL: 1 hour+

Chilled Gluten-Free Strawberry Pie

Jules Shepard

This bright-colored pie is a delicious, refreshing dessert to serve on a hot day. It brings out the best of summer strawberries. Freeze the pie at least 2 hours before slicing and serving. Top each slice with a sprig of fresh mint and a dollop of yogurt, whipped cream or ice cream of choice, if desired.

MAKES ONE 9-INCH PIE.

Ingredients:

1 store-bought uncooked gluten-free pie crust or 1 recipe Pie Crust
Egg wash (1 egg mixed with 1 tablespoon water) or milk of choice
6-7 cups fresh or frozen chopped strawberries, divided
2/3-3/4 cup sugar, to taste
3 tablespoons gluten-free flour blend of choice, sifted
5 tablespoons cold water
1 tablespoon lemon juice
1/2 teaspoon Grand Marnier or orange juice

Directions:

1. Preheat oven to 425°F.

2. Prepare gluten-free pie crust according to the recipe. Prick bottom of the crust with a fork in several places. Place a sheet of parchment paper on the crust and gently fill it with pie weights or dried beans to weigh it down while baking. Place crust in preheated oven and bake 20 minutes. Remove pie weights or dried beans and parchment liner. Brush crust edges with egg wash.

3. Reduce oven temperature to 375°F and bake crust 10 more minutes. Remove from oven and cool on a wire rack.

4. Place half the berries into a large stovetop pan and mash or chop them. Add sugar and stir to combine. Cook over low heat.

5. Add flour blend to 5 tablespoons cold water, mixing well until combined. Slowly add to warm juice of cooked berries, stirring berry mixture until thickened, about 5 minutes. Slowly stir in lemon juice and Grand Marnier. Remove from heat and let mixture cool.

6. Slice remaining berries and fold into mixture.

7. Pour cooled filling into baked pie crust and freeze.

8. Thaw pie slightly before cutting into slices and serving.

Pie yields 8 slices. Each slice contains 269 calories, 9g total fat, 5g saturated fat, 0g trans fat, 65mg cholesterol, 165mg sodium, 44g carbohydrate, 3g fiber, 22g sugars, 3g protein, 24Est GL.

Associate editor Jules Shepard is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus) and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace).

Yields 8 slices
1 slice contains 269 calories, 9g total fat, 5g saturated fat, 0g trans fat, 65mg cholesterol, 165mg sodium, 44g carbohydrates, 3g fiber, 22g sugars, 3g protein.

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