OK boys and girls, we have a winner! I’m always a bit wary when baking a pie for the first time, but this was a success in every way. As always I adapted a recipe that I found and gave it that ‘ole Pie Daddy Flavor. It got the “mmmmmm!” from Mrs. PD, and that is what I like call The Final Stamp of Approval.
I have been very frustrated of late with the quality of my pie crusts. Not the flavor, mind you, but the consistency and the fact that I keep being unhappy with how they roll-out. This is the one part of my pie making that I am trying to become “one” with, but it just seems to elude me. Yes, I tend to be a bit of a perfectionist, and I will continue to work at it. The pie crust for this particular pie gave me incredible fits, but, in the end, it turned out to be the best tasting yet. I have worked with several kinds of crusts; be it all butter, all shortening, or in this case, half and half. Mrs. Pie Daddy enjoys the butter taste and I like flaky, so we compromise.
As I said, the recipe below (which is very basic and I got from the Food Network) was overhauled by yours truly. I added more sugar, the vanilla, flour and lime juice, which were not a part of the original. I hope you try this and let me know how it turns out. If you have your own recipe for a Strawberry Pie, let me know and I will post it. Have a great weekend everyone!
Gluten Free Strawberry Pie:
1 double pie crust (gluten free of your choice)
5 Cups of fresh strawberries, cut in half (I only had 4 cups, but could have used 5)
3/4 Cup sugar
3 Tbsp corn starch
1 Tbsp GF flour
1/2 Tsp Vanilla
Fresh Lime Juice from 1 Lime
*4 Tbsp of melted butter
Roll out one pie crust and place it in your pie pan. Preheat oven to 400 degrees. Place all ingredients into a large bowl and gently stir together (*the melted butter and extra sugar is for the top of the crust, so don’t mix these into the strawberries). While this sits, either make a lattice work top from your second crust (cutting 1 1/2 inch length strips and interlace to interlace them on top of the filling, or use a small round cookie cutter to cut small circles and place them on top of the filling. Place the filling into the pie and then place the crust style of your choice on top. Brush the melted butter on top of your crust and then sprinkle the sugar on.
This cooks for about 25 minutes at 400 degrees. Then turn the oven down to 350 and continue to cook for about 30 minutes or until the crust is brown and the “juices” are bubbling. I tend to turn my pie 180 degrees after I switch temps just in case my oven does not cook evenly. I also place a pie ring on top of the crust after about 15 minutes so the outside ring of crust does not burn. Place on cooling rack. Eat!