I love pie. I remember when I was a little girl, my grandma used to make all types of pies - pumpkin, blackberry, strawberry, and pecan to name a few. When I would go to visit my grandparents in Pennsylvania during the summer, I looked most forward to going out to the strawberry farm on interstate 79, where we would spend the day picking our own strawberries, gorging ourselves on the perfectly sun-kissed fruit. We would take home a dozen pints that we had picked ourselves in the August heat and make strawberry pie and jam. It was truly sublime.
This is why I decided to try my hand at making my own version of this childhood favorite, but with gluten free pie crust. I had heard that gf pie crust is a bit of a challenge, but I found it to be quite simple. I plan to make this pie again for 4th of July, except with a few blueberries on top and some dollops of fresh whipped cream. I hope you enjoy this recipe as much as I did.
strawberry pie
serves 6
1 1/2 cups organic oat flour*
1/2 cup almond meal**
2 tbsp butter, ghee, or coconut oil
6 tbsp chilled water
1/4 tsp sea salt
2 pints fresh picked strawberries
1 tbsp raw organic honey
2 tbsp fresh squeezed lemon juice
1/2 cup almond meal**
2 tbsp butter, ghee, or coconut oil
6 tbsp chilled water
1/4 tsp sea salt
2 pints fresh picked strawberries
1 tbsp raw organic honey
2 tbsp fresh squeezed lemon juice
*To make your own oat flour, put rolled oats into a food processor until it has the consistency of flour. Fresh oat flour makes a considerable difference to the taste and texture of this crust.
**To make your own almond meal, put raw organic almonds into a food processor until it has the consistency of flour. I get my almonds at the Fat Uncle Farms stand at the Santa Barbara Farmers Market.
Preheat oven to 350 degrees Fahrenheit.
Make sure first 4 ingredients have been chilled in the fridge for 20 minutes before mixing together to form the dough.
Press dough into a 9" glass pie pan. Bake for 8-10 minutes until crust is golden. Remove from oven and let cool.
Slice one pint of strawberries into chunks and put with agave nectar (optional - for me, this recipe is sweet enough with ripe fruit, but you may want a little more sweetness) and lemon juice into food processor. Process until mixture is smooth.
Pour mixture into a stainless steel pan and heat on stove top until lightly simmering. Continue to simmer and stir until thickened, about 10 minutes. Let cool.
Cut remaining pint of strawberries into thick slices and place in a bowl. Mix strawberry "glaze" with sliced strawberries. Pour into pie shell. Top with blueberries or blackberries if desired.
If you are able to do dairy, serve this killer pie with fresh whipped cream or vanilla ice cream. In my opinion, it is darn good all by itself. AND, you do not have to feel guilty about having a slice of this goodness for breakfast!
