Gluten-Free Fresh Strawberry Pie
Gluten-Free Fresh Strawberry Pie Recipe the sweet glazed, ripe, juicy, vibrant, sun-kissed, strawberries will remind you of summer on a plate.
Servings 8 servings
Calories 352kcal
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
Serving: 8servings | Calories: 352kcal | Carbohydrates: 17g | Protein: 23g