It’s been strawberry season here at our grocery stores. The strawberries have been so cheap. 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. Oh stop right there all of you who are afraid of making pie crust…this doesn’t have a roll out pie crust. 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. Yours should be slightly lighter. The other thing…I actually made two of these pies. One was gluten free the other not. 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
1 cup flour-substitute rice flour for a gluten free version
2 T powdered sugar
1/2 cup softened butter or margarine
Mix. Pat into pie tin. Bake at 350 until light brown…about 15 minutes or so. Cool.
1 cup sugar
1 1/2 cups water
2 T cornstarch
Put in pan. Boil on the stove until clear-ish. It won’t be clear like see through but the look will change and the sugar and cornstarch will be dissolved. Add one small box of strawberry jello. Cool. Clean 1 quart of strawberries and cut into bit sized pieces. Mix into the cooled jello mix. Pour into the shell and refrigerate.
I highly suggest making two as they will be gone in no time!! I love serving this…it looks like I worked so hard making the crust.