Strawberry pie is one of my weakness, ESPECIALLY during the height of strawberry season. There is nothing like it. Since going gluten-free, I don’t make pies very often. I haven’t found a gluten-free crust that I really love, and frankly, I’ve gotten lazy about cooking from scratch.
But check this out. Pillsbury just launched a new collection of gluten-free doughs — chocolate chip cookie, pizza and pastry doughs.
Of the three, I was most excited to try the pastry dough. I decided to try it out on my favorite strawberry pie recipe — this Strawberry Glacé Pie from my old Betty Crocker cookbook.
I tried to follow the directions, kneading it until it was no longer crumbly, and rolling it out between two sheets of parchment paper, but I still couldn’t get the pie crust into the pan without it falling apart. I have to admit, it was frustrating. But I finally cobbled together something resembling a pie crust.
Then when I went to pull it out of the oven, I discovered that it shrunk. A LOT.
This part is my fault, though. I definitely used a pie plate that was too big. Had I used a regular 9-inch glass pan, I think it would have been okay because it held my filling just fine. In the future, I’ll remember to leave enough dough above the rim of the pie plate to allow for shrinkage.
But guess what? When I sliced it and put it on plates, no one cared that it didn’t fill my pie pan. Look. At. This.
The crust was a bit chewy, but the flavor was good. While this crust was nothing like my mom’s homemade, and it wasn’t as flaky and tender as a typical store-bought pie shell, it is a decent gluten-free substitute. Once you fill it with something delicious, it is certainly a worthy vessel.
If I do say so myself, my homemade pie filling was delectable. I omitted the cream cheese layer because I didn’t have cream cheese in the house, but we didn’t miss it. Everyone in our house scarfed it right down — crust and all. Of course, you can make this recipe with any pie dough you please, gluten-free or regular.
- 1 quart strawberries sliced in half
- 1 cup sugar
- 3 tablespoons cornstarch
- ½ cup water
- 1 9-inch pie crust, cooked (gluten-free or regular)
- Mash enough strawberries to measure 1 cup.
- Mix sugar and cornstarch together in a saucepan.
- Add the water and mashed strawberries and cook over medium heat, stirring constantly until mixture thickens; boil for 1 minute.
- Remove from the heat and allow it to cool.
- Place the remaining strawberries in the cooked pie crust.
- Pour the sauce over the strawberries and allow it to cool.
- Garnish with vanilla ice cream or sweetened whipped cream.