Strawberry Pie


Now that strawberries are in season again, it’s time for strawberry pie!  I love this recipe from my friends, because it reminds me of strawberry pie from Polly’s Pies.

Strawberry Pie
Adapted from a recipe from friends, pie shell adapted from Betty Crocker

Strawberry Filling
3/4 cup sugar
2 tablespoons tapioca starch OR cornstarch
2 tablespoons agave nectar OR light corn syrup
1 cup water
3 tablespoons strawberry-flavored gelatin
1 quart (a little over 2 lbs) fresh strawberries, hulled

Pie Shell
1/3 cup + 1 tablespoon butter OR shortening
1 cup gluten-free flour OR all-purpose flour
1/2 teaspoon salt
2-3 tablespoons cold water

Make pie shell:

  1. Preheat oven to 475ºF.
  2. Mix flour and salt in a bowl.  Cut butter OR shortening into the mixture until pieces are the size of small peas.
  3. Sprinkle in water while tossing with fork to moisten the flour.
  4. Gather the pastry into a ball and place on well-floured surface.  You can try rolling it out, but the dough will be fairly crumbly.  I usually flatten it somewhat with my palms and then press it into the pie tin.
  5. Prick bottom and sides with fork.  Bake for 10 min.  Cool while you make the filling.


Make filling:

  1. Combine sugar, tapioca starch OR cornstarch, agave nectar OR corn syrup, and water in a saucepan.  Bring mixture to a boil.
  2. Cook mixture, stirring constantly, until clear and thickened.
  3. Add gelatin, stirring until dissolved.  Cool mixture.
  4. Arrange strawberries in the baked pie shell.  Pour gelatin mix over strawberries.  Chill until firm.

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