Gluten-Free Fresh Strawberry Pie with ripe, sweet, juicy, sun-kissed strawberries in every bite. This succulent pie will have you craving thirds or fourths. Indeed, it is one of those desserts you eat with your eyes as well as with a fork. Once you have had a mouthwatering strawberry the memory and the flavor will remain with you for a lifetime. Perfect for Spring, Summer, or Easter. Consequently, this pie will have you salivating even before you have one delectable bite.
Gluten-Free Fresh Strawberry Pie:
Incredibly, those reminiscent memories I believe allow us to taste our food even before taking our first bite. These memories also weave our experiences with our family into them. Tying together emotional, spiritual, physical, mental, and 5 senses together with our eating experiences. Indeed that is why some tastes remind us of our childhood, grandmother, or experience for example your first kiss.
But I do know that I got these beautiful and sweet-tasting strawberries from the local Farmer Market. Needless to say, they were so big, plump, and juicy. The color is so deep red. Nevertheless, they reminded me a little of wild strawberries that grow in the forests in Sweden. Smultron berries are not huge like American ones they are small but oh so tasty. They also tend to have a few more seeds than any American variety I have ever seen. In America, a Fresh Strawberry Pie in the summertime is a very popular dessert. You can get it at almost any restaurant or truck stop joint. Many older American movies scenes that are shot in diners will have a strawberry pie in their dessert display case. This is my version of what I would call an American Classic.
Why Balsamic:
I bet you are wondering why balsamic? It has a wonderful way of heightening the Strawberry flavor. Believe it or not, many use a little lemon juice in their glaze. I, however, like to use balsamic as it also adds a little richer color to the glaze. Just, trust me it really is a great addition. Above all vinegar kills bacteria and keeps the strawberries fresher longer. Not to mention, some believe adding balsamic adds health benefits. According to some scientists, it can lower cholesterol and stabilize blood sugars. (1)
Unflavored Gelatine:
You might, be asking what is gelatine. Most notably, gelatine is a thickening or setting agent. It is a protein often from animals. It can be found in bones and skin. As a matter of fact, unflavored gelatine is often found in protein powders sold are health food stores. Moreover, it is an ingredient in many candies and foods such as marshmallows and gummy bears. It should be noted, that there are vegan-friendly gelatins on the market. Equally important, are the many health benefits (2). Clearly, it is important to use it correctly. It should be noted that unflavored gelatine needs to be bloomed for it to work correctly. Blooming is what happens to gelatin after it has been absorbed in cold water and becomes spongy.
How To Bloom Gelatin:
First, add ice water to a small bowl. Next, sprinkle the gelatin over the cold water. Most importantly, stir them together with a fork making sure all granules are covered. Allow it to sit for approximately 5 minutes. In conclusion, once it has bloomed it needs to be dissolved into a hot liquid.
Swan’s Potato Starch:
Potato Starch is a gluten-free thickener similar to corn starch. In fact, it is often preferred to corn starch. However, it is important to note that potato starch will not stand up to elongated cooking times. Be careful as potato starch and potato flour are not the same things. Undoubtedly, potato starch tends to have a neutral flavor and clearer solutions. Not to mention, potato starch tends to be glossier, silkier, and dissolves easier than corn starch. Since I have used it on many occasions it has become my go-to. In summary, I have tried other brands and have been disappointed with the results.
Fresh Strawberries:
Purchase fresh firm strawberries up to a day in advance. Look for bright and pretty berries. For this recipe slice the strawberries and reserve the prettiest-looking ones for the top. Set these strawberries aside. When making the glaze be sure to cook the strawberries down until very soft. Once cooked place a sieve over a 2 cup measuring cup. Pour out the strawberries and liquid into the sieve. Next, smash the strawberries in the sieve being sure to get out all of their goodness and flavor. Make sure to press all the bits of the strawberry through the sieve leaving no liquid. It should measure roughly one and a half cups. If it is off just add enough water to equal one and a half cups. Most importantly do not freeze Fresh Strawberry Pie.
Gluten-Free Fresh Strawberry Pie Notes and Advice:
How to prevent a weepy fresh strawberry pie?
First and foremost, Fresh Strawberry Pie is best eaten the day it is made since strawberries lose water when they sit in sugar. Often, the biggest complaint of Fresh Strawberry Pies. Be sure to choose firm fresh Strawberries. I highly suggest making the pie the day of or the day after the strawberries are purchased. Allow the strawberry filling to cool for 15 minutes before adding it to the pie shell.
How to prevent a soggy crust?
First, prebake the crimped pie crust. Add parchment to the center of the pie. Bake the pie crust for approximately 20 minutes. Finally, add weights or beans. Remove the pie from the oven and pie weights or beans. If using beans allow them to cool. Beans can be reused as pie weights. So, don’t throw them away. Make the egg wash. Egg wash is simply a beaten egg combined with a little nut milk. Finally, brush the egg wash on the pie crust. This will create a firmer crust. Bake 3- 6 minutes or until lightly golden brown. Remove from the oven and allow it to come to room temperature before adding pie filling. The pie weights and egg wash will prevent bubbles or puffing, and shrinking of the crust.
Making Homemade Fresh Strawberry Pie Glaze:
Frequently, pie makers use crushed berries to create the glaze. In my humble opinion, this creates a gritty filling. The gritty texture comes from all the seeds. Hence, I strain the liquid to create a smoother texture and mouthfeel. The liquid combined with the potato starch and the gelatin creates a bakery-looking pie. Cool glaze for 15 minutes before adding in the fresh firm sliced strawberries. Eat right away or within the next day. Glaze can be used as a sauce over ice cream, in a trifle, or over cake.
Variations:
Try adding a tbsp orange juice, orange-flavored liquor, lemon zest, orange zest, or almond flavoring. Each separate addition will create a slightly different flavor. Marshmallow fluff could be used to top the pie.
Gluten-Free Fresh Strawberry Pie
Blind Baking Pie Crust:
Ingredients:
- 1 uncooked gluten-free pie shell
- 1 whole egg
- 2 tbsp nut milk of choice
Blind Baking the Pie Crust:
First, preheat the oven to 350F. Before rolling out the dough place two sheets of overlapping plastic wrap down on the counter. Next, lay the pie dough down on top of the plastic wrap. Finally, place two overlapping sheets of plastic wrap down on top of the dough.
Roll out the pie crust to the correct size. Remove the top plastic wrap and gently flip the crust over into the pie shell. Crimp the edges. Next, prick holes all over the bottom of the pie crust. Add a sheet of parchment paper to the top of the pie. Finally, add pie weights or beans on top of the parchment paper. Next, bake the pie crust for 25 minutes.
Remove, the pie crust. Next, remove the parchment paper and pie weights or beans. Finally, beat the egg. Next, add the nut milk and beat until combined. Using a pastry brush brush the sides and bottom of the hot pie crust. Return the crust to the oven and bake for another 3-6 minutes or until lightly browned all over. Allow the pie crust to come to room temperature before adding the filling.
For a prettier and shinier pie crust top with a little monkfruit sweetener or coconut sugar after brushing the pie crust with the egg wash.
Glaze Ingredients:
- 1 1/4 cup strawberries
- 3/4 cup water
- 1 tbsp maple sugar
- 1 teaspoon balsamic vinegar
- 4 tbsp ice-cold water
- 2 envelopes of unflavored gelatin
- 3/4 cup of powdered monk fruit
- 1/8 cup potato flour
- 1 tbsp unflavored protein powder
Glaze Directions:
First, slice the strawberries. Second, in a small bowl add the 4 tbsp of ice water and sprinkle the gelatin over it. Thirdly, set the gelatin aside for 10 minutes.
Next, in a small saucepan over medium heat combine sliced strawberries, maple sugar, balsamic vinegar, and 1/2 cup of water. Finally, bring the strawberries to a boil. Continue stirring the berries. Boil for about three minutes. Begin to break up the strawberries with a potato masher or spoon thereby extracting all of their flavors.
Once the strawberries have cooked remove them from heat. Next, add a small sieve over a 2-cup measuring cup. Finally, press the strawberries through the sieve getting out all of their flavors and leaving only pulp. Press all of the juices out of the strawberries. The juices should equal one and a half cups. If not don’t worry just add water until it reads one and a half cups on the measuring cup.
Finally, add the protein powder, powdered monkfruit sweetener, and potato flour together in a medium pot. Stir the ingredients until combined. Next stir in the one and a half cups of strawberry juice and stir. Stir continuously over medium heat. Bring the ingredients to a boil. It will begin to thicken. Make sure to stir it all around the bottom of the pan. Once, it comes to a boil add in the bloomed gelatin. Remove from the heat. Stir until the gelatin is dissolved.
Pie Ingredients:
- 3 cups fresh sliced strawberries
Putting Gluten-Free Fresh Strawberry Pie Together:
Finally, reserve about a 1/4 cup of the glaze. Next, add in the sliced strawberries reserving the pretty slices with seeds on them for the top. Stir the glaze and the strawberries together.
Pour the glazed strawberries into a baked pie shell. Using a spatula press down on the berries to fill the pie shell. Finally, arrange the pretty slices on top of the pie to look pretty. Lastly, brush on the remaining glaze on the tops of the strawberries. If any glaze remains pour it on top of the pie. Refrigerate for 3 hours to allow the glaze to set. Serve with chilled whipped cream or Coconut Whipped Cream.
Gluten-Free Fresh Strawberry Pie
Equipment
Ingredients
Pre Baked Pie Crust Ingredients:
- 1 whole uncooked gluten-free pie crust See recipe on my blog for Gluten-Free Pie Crust
- 1 whole egg
- 2 tbsp nut milk of choice
Glaze Ingredients:
- 1 1/2 cup strawberries
- 3/4 cup water
- 1 tbsp maple sugar
- 2 tsp balsamic vinegar
- 4 tbsp ice-cold water
- 2 envelopes unflavored gelatin
- 1 tbsp unflavored protein powder
- 3/4 cup powdered monk fruit sweetener
- 1/8 cup potato flour
Fresh Strawberry Pie
- 3 cups sliced strawberries
Instructions
Prebaking the Pie Crust;
- First, preheat the oven to 350F.1 whole uncooked gluten-free pie crust
- Before rolling out the dough place two sheets of overlapping plastic wrap down on the counter.
- Next, lay the pie dough down on top of the plastic wrap.
- Finally, place two overlapping sheets of plastic wrap down on top of the dough.
- Roll out the pie crust to the correct size.
- Remove the top plastic wrap and gently flip the crust over into the pie shell.
- Crimp the edges.
- Next, prick holes all over the bottom of the pie crust.
- Add a sheet of parchment paper to the top of the pie.
- Finally, add pie weights or beans on top of the parchment paper.
- Next, bake the pie crust for 25 minutes.
- Remove, the pie crust from the oven.
- Next, remove the parchment paper and pie weights or beans.
- Finally, beat the egg.1 whole egg
- Next, add the nut milk and beat until combined.2 tbsp nut milk of choice
- Using a pastry brush, brush down the sides and bottom of the hot pie crust.
- Return the crust to the oven and bake for another 3-6 minutes or until the pie crust is cooked and lightly browned all over.
- Remove from the oven.
- Allow the crust to come to room temperature before adding any filling.
Making the Glaze:
- First, wash and slice the strawberries.
- Second, in a small bowl add the 4 tbsp of ice water and sprinkle the gelatin over it.4 tbsp ice-cold water, 2 envelopes unflavored gelatin
- Thirdly, set the gelatin aside for 10 minutes.
- Next, in a small saucepan over medium heat combine sliced strawberries, maple sugar, balsamic vinegar, and 3/4 cup of water.3/4 cup water, 1 tbsp maple sugar, 2 tsp balsamic vinegar, 1 1/2 cup strawberries
- Finally, bring the strawberries to a boil.
- Continue stirring the berries.
- Boil for about three minutes.
- Begin to break up the strawberries with a potato masher or spoon thereby extracting all of their flavors.
- Once the strawberries have cooked remove them from heat.
- Next, add a small sieve over a 2 cup measuring cup.
- Finally, press the strawberries through the sieve getting out all of their flavors and leaving only pulp.
- Press all of the juices out of the strawberries.
- The juices should equal one and a half cups.
- If not don't worry just add water until it reads one and a half cups on the measuring cup.
- Finally, add the protein powder, powdered monkfruit sweetener, and potato flour together in a medium pot.1 tbsp unflavored protein powder, 3/4 cup powdered monk fruit sweetener, 1/8 cup potato flour
- Stir the ingredients until combined.
- Next stir in the one and a half cups of strawberry juice and stir.
- Stir continuously over medium heat.
- Bring the ingredients to a boil. It will begin to thicken.
- Make sure to stir it all around the bottom of the pan.
- Once, it comes to a boil add in the bloomed gelatin.
- Remove from the heat. Stir until the gelatin is dissolved.
- Stir until the gelatin is dissolved.
- Allow the glaze to cool for 15 minutes.
Putting the Gluten-Free Fresh Strawberry Pie Together
- Finally, reserve about a 1/4 cup of the glaze.
- Next, add in the sliced strawberries reserving the pretty slices with seeds on them for the top.
- Stir the glaze and the strawberries together.3 cups sliced strawberries
- Pour the glazed strawberries into a baked pie shell.
- Using a spatula press down slightly on the berries to fill the pie shell.
- Finally, arrange the pretty slices on top of the pie to look pretty.
- Lastly, brush on the remaining glaze on the tops of the strawberries.
- If any glaze remains pour it on top of the pie.
- Refrigerate for 3 hours to allow the glaze to set.
- Serve with chilled whipped cream or Coconut Whipped Cream.
Notes
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| calories 352 | |
| % Daily Value * | |
| Total Fat 20 g | 31 % |
| Saturated Fat 11 g | 55 % |
| Monounsaturated Fat 5 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 422 mg | 141 % |
| Sodium 194 mg | 8 % |
| Potassium 445 mg | 13 % |
| Total Carbohydrate 17 g | 6 % |
| Dietary Fiber 1 g | 2 % |
| Sugars 6 g | |
| Protein 23 g | 46 % |
| Vitamin A | 182 % |
| Vitamin C | 90 % |
| Calcium | 66 % |
| Iron | 6 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Strawberry pie sounds amazing! I honestly can taste it as I was reading your post, delicious!
Hey Lisa, I am so glad to hear that as that was what I wanted to happen. Thanks so much for your kindness. Please let me know if you try it. Have a great week.
Thanks Lisa it is so delicious. Have a wonderful week.