It’s been strawberry season here at our grocery stores. Â The strawberries have been so cheap. Â I’ve been tempted to buy lots and make a batch of jam but the shelves in my pantry already have a dozen or so jars there and I don’t want to move a bunch of full jars.
I did however remember the wonderful strawberry pie recipe I have so I did buy lots. Â Oh stop right there all of you who are afraid of making pie crust…this doesn’t have a roll out pie crust. Â It’s easy-peasy.
Before I give you the recipe I want to note two things…I did over bake the crust on the pie in the picture just a bit. Â Yours should be slightly lighter. Â The other thing…I actually made two of these pies. Â One was gluten free the other not. Â With an easy substitution, it was gluten free and there was hardly a difference in taste between the two.
Here’s the recipe:
Note a capital T means TABLESPOON
Crust:
1 cup flour-substitute rice flour for a gluten free version
2 T powdered sugar
1/2 cup softened butter or margarine
Mix. Â Pat into pie tin. Â Bake at 350 until light brown…about 15 minutes or so. Â Cool.
Filling:
1 cup sugar
1 1/2 cups water
2 T cornstarch
Put in pan. Â Boil on the stove until clear-ish. Â It won’t be clear like see through but the look will change and the sugar and cornstarch will be dissolved. Â Add one small box of strawberry jello. Â Cool. Â Clean 1 quart of strawberries and cut into bit sized pieces. Â Mix into the cooled jello mix. Â Pour into the shell and refrigerate.
I highly suggest making two as they will be gone in no time!! Â I love serving this…it looks like I worked so hard making the crust.
I love the pie tin! I have only seen round ones so this was a visual treat!